Spiced Chickpea and Quinoa Salad

Name: Spiced Chickpea and Quinoa Salad
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g quinoa rinsed well; 500 ml water for cooking quinoa; 2 g fine salt divided; 15 ml olive oil divided; 400 g canned chickpeas drained and rinsed; 2 g ground cumin; 2 g smoked paprika; 2 g fine salt divided; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 1 clove garlic finely grated; 15 ml olive oil divided; 2 g fine salt divided; 1 g black pepper freshly ground; 150 g cucumber diced; 150 g tomato diced and seeded if very watery; 40 g red onion very finely diced; 15 g flat-leaf parsley chopped

A room-temperature side salad with seasoned chickpeas, quinoa, chopped vegetables, and a lemon vinaigrette. The chickpeas are briefly warmed with spices to deepen flavor, then folded with the grains and vegetables so the salad stays hearty without becoming heavy.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

180 g quinoa rinsed well
500 ml water for cooking quinoa
2 g fine salt divided
15 ml olive oil divided
400 g canned chickpeas drained and rinsed
2 g ground cumin
2 g smoked paprika
2 g fine salt divided
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
1 clove garlic finely grated
15 ml olive oil divided
2 g fine salt divided
1 g black pepper freshly ground
150 g cucumber diced
150 g tomato diced and seeded if very watery
40 g red onion very finely diced
15 g flat-leaf parsley chopped

Instructions

Combine the rinsed quinoa, water, and 2 g of the salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. The quinoa looks fluffy and the spiral germ has separated from each grain.
Remove the pan from the heat and let the quinoa stand covered for 5 minutes. Fluff with a fork and spread it out in the pan or a bowl to cool slightly. The quinoa is tender, dry on the surface, and no liquid remains at the bottom.
While the quinoa cooks, warm 15 ml of the olive oil in a skillet over medium heat. Add the chickpeas, cumin, smoked paprika, and 2 g of the salt. Cook, stirring often, until the chickpeas are hot and lightly toasted in spots, 4 to 5 minutes. The spices smell fragrant and a few chickpeas show slight browning.
In a large bowl, whisk together the lemon juice, lemon zest, garlic, remaining 15 ml olive oil, remaining 2 g salt, and black pepper. The dressing looks emulsified and smells bright and garlicky.
Add the cooled quinoa, spiced chickpeas, cucumber, tomato, red onion, and parsley to the bowl. Toss gently until everything is evenly coated. Taste and adjust with a little more lemon juice or salt only if needed, using ingredients already included in the totals. The salad is evenly dressed, with distinct grains and vegetables rather than a wet mixture.