Quinoa salad with chickpeas

Ingredients (serves 2)

• Quinoa (dry)120 g
• Chickpeas, cooked / tinned240 g
• Cucumber200 g
• Tomato200 g
• Bell pepper100 g
• Olive oil20 g
• Lemon20 g
• Pumpkin seeds15 g

Also: Parsley, mint, salt, pepper

Method

1. Get ready: rinse the quinoa (120 g) well in a sieve. Drain and rinse the chickpeas.
2. Cover the quinoa with 240 ml water, season lightly with salt and bring to the boil over high heat (2–3 min). Cover and cook over low heat for 15 min, until the water is absorbed.
3. Spread the cooked quinoa on a plate and leave it to cool.
4. While the quinoa cools, dice the cucumber, tomato and pepper, and chop the parsley and mint.
5. For the dressing, mix 2 tbsp olive oil (20 g) with the lemon juice, season lightly with salt and add pepper.
6. Mix the quinoa, chickpeas and vegetables and pour over the dressing. Sprinkle with pumpkin seeds (15 g) and herbs.