Ingredients
- Roasted Chickpea Ingredients:
- 1 400g tin chickpeas
- 2 tsp sumac
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp cayenne
- 2 tsp olive oil
- Pinch salt
- Pinch pepper
- Salad Ingredients:
- 1 cup buckwheat
- 1 bunch chard
- Handful fresh parsley
- 1 red capsicum
- Salt
- Pepper
- Dressing Ingredients:
- 1 tbsp sumac
- 1 clove garlic finely chopped
- Juice of 1 lemon
- ¼ cup olive oil
- Salt
- Pepper
Tags
Vegetarian
Roasted chickpea, chard and quinoa salad with sumac dressing
Method
- Pre heat the oven to 200 degrees
- Drain and rinse the chickpeas and then pat dry on paper towel
- Toss the chickpeas with the spices, salt and pepper and then spread out on a baking tray
- Roast the chickpeas for 20-25 minutes until crispy
- Cook the buckwheat in a pot with 2 cups of water
- Bring to a boil then simmer for approx
- 15 minutes until tender and then drain
- Set aside to cool
- Wash and roughly chop the chard
- Finely chop the parsley
- Dice the red capsicum
- Make the dressing by mixing together all of the ingredients
- Mix together the cooked, cooled buckwheat, parsley, chard, capsicum and dressing
- Season with salt and pepper to taste
