By Anne Hy
SALAD OF QUINOA, CHICKPEAS, MUNG BEAN SPROUTS, BEETROOT & SHANKLISH
Updated at: Thu, 17 Aug 2023 02:47:57 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
28
High
Nutrition per serving
Calories690.2 kcal (35%)
Total Fat40.4 g (58%)
Carbs61.3 g (24%)
Sugars3.8 g (4%)
Protein26.3 g (53%)
Sodium612.7 mg (31%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
100gdried chickpeas
soaked in cold water overnight, then drained
bicarbonate of soda
baking soda
200gquinoa
prepared as directed on to prepare quinoa
200gfeta cheese
or shanklish
150gmixed sprouts
1baby beetroot
golden, beet, sliced into thin rounds
1beetroot
red baby, sliced into thin rounds
2radishes
sliced into thin rounds
1 tablespoonza’atar
100mlextra virgin olive oil
30mllemon juice
12mint leaves
washed
Instructions
Step 1
Place the chickpeas and bicarbonate of soda in a saucepan of salted cold water and bring to the boil. Reduce the heat and simmer for 30–45 minutes, or until the chickpeas are tender, but still holding their shape. Drain in a colander, then tip onto a tray to cool at room temperature.
Step 2
Toss the cooked quinoa in a large mixing bowl with all the other ingredients, tearing the mint as you add it.
Step 3
Season to taste with sea salt and freshly ground black pepper.
Step 4
Serve in a large bowl, or piled on a platter.
