Tangly Lemon Chickpeas With Roasted Cashews
Mon Mar 11 2024

Tangly Lemon Chickpeas With Roasted Cashews

This is a really simple chickpea bowl when you look at it, but it's packed with a lot of flavour. The fresh citrusy flavours are the perfect addition to your go to quick summer salads.

SERVINGS:
COOKING TIME:

Ingredients

Chickpeas
  • 460 g chickpeas, strained and rinsed
  • 1 lemon, zest + juice
  • 1 garlic, minced
  • 1 shallot, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 4 tsp syrup
  • 1/2 tsp ground cumin
  • 1 cucumber, cubed
  • 20 g fresh parsley, finely chopped
  • salt to taste
Other
  • 2 cups quinoa
  • 60 g cashews, roasted

Instructions

  • Cook the quinoa according to package instructions.
  • In a medium bowl, mix together all chickpea ingredients (lemon, garlic, shallot, olive oil, red wine vinegar, syrup, cumin, chickpeas, cucumber, parsley and salt).
  • Serve the tangly chickpeas with quinoa and cashews.