Name: Lemon and dill chickpea salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 1 1/2 tablespoon mixed colour quinoa; 1 cup (250ml) water; 80 gram canned chickpeas (garbanzo), rinsed, drained; 100 gram lebanese cucumber, seeded, sliced thinly crossways; 100 gram mixed heirloom cherry tomatoes, halved (or quartered if large); 15 gram light greek fetta cheese, crumbled; 1 tablespoon coarsely chopped fresh dill; 1 tablespoon finely grated lemon rind; 2 teaspoon lemon juice; 1/2 clove garlic, crushed

Lemon and dill chickpea salad

Light and fresh - this tasty lemon and dill chickpea salad is quick, tasty and perfect for the whole family! Suitable for the 2-Day Fast Diet.

Serves 1

Prep

Cook

15M

Total

20M

Ingredients

1 1/2 tablespoon mixed colour quinoa

1 cup (250ml) water

80 gram canned chickpeas (garbanzo), rinsed, drained

100 gram lebanese cucumber, seeded, sliced thinly crossways

100 gram mixed heirloom cherry tomatoes, halved (or quartered if large)

15 gram light greek fetta cheese, crumbled

1 tablespoon coarsely chopped fresh dill

1 tablespoon finely grated lemon rind

2 teaspoon lemon juice

1/2 clove garlic, crushed

Method

1.Rinse quinoa well, drain. Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to medium; cook, uncovered, for 12 minutes or until tender. Drain; rinse under cold water until cool, drain well.

2.Combine chickpeas, quinoa, cucumber, tomato, fetta, dill, juice, rind and garlic in a medium bowl; toss gently, season to taste.

You can make this salad ahead of time; keep the lemon juice separate until ready to serve. If you’re having trouble finding mixed coloured quinoa, buy white and black quinoa and mix it yourself. Remove the seeds of the cucumber with a teaspoon. You can use cherry tomatoes for this recipe if you can’t find mixed heirloom cherry tomatoes.
Note

Women's Weekly Food