This is a fantastic fresh and flavoursome salad to have either on its own or accompanied with either lamb, chicken or fish. If Vegan just add some extra chickpeas and avocado to make it a more substantial meal. I love that this is so colour, fun and rich with antioxidants and fibre
1 lebanese cucumber, diced
1 Punnet of cherry tomatoes, halved
1/4 red onion sliced finely
6 baby radishes sliced finely
handful chopped fresh parsley and mint
1/2 cup chickpeas, rinsed and drained
1/2 cup cooked quinoa
1/4 cup olives
fetta chopped (optional)
drizzle of good quality olive oil
1 lemon, juiced
a good seasoning of salt and pepper
Cook a 1/4 cup of raw quinoa with 1/2 cup of water. Bring to a simmer until absorbed all the liquid. Take off the heat and cover with a lid, set aside while chopping vegetables and fluff with a fork every few mins.
Chop all vegetables and toss into a bowl with quinoa and chickpeas. Drizzle in oil and a good squeeze of lemon juice, season to taste. I tend to add another half lemon, but I am a fan of citrus so just taste as you go
Serve with avocado and some chopped feta if desired and enjoy!