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.