Quinoa Chickpea Mediterranean Salad Recipe

About this recipe

This Quinoa Chickpea Mediterranean Salad is a wholesome and refreshing dish that blends Indian culinary influences with Mediterranean flavors. Perfect for a united family gathering, this vegetarian salad is packed with protein-rich quinoa and chickpeas, paired with fresh, vibrant vegetables like bell peppers and cucumbers, and enhanced with a tangy yogurt dressing infused with Indian spices. The salad is diabetic-friendly, light yet satisfying, and is ideal for a guilt-free dessert option after a hearty meal. With a balance of flavors and textures, this recipe is sure to delight everyone's palate.

Ingredients

• 100 g Quinoa
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 200 g Dahi
• 250 ml Lemon Juice Concentrate
• 50 g Cumin Powder
• 200 g Black Salt
• - Chaat Masala
• 250 ml Olive Oil
• 1 kg Bell Peppers
• 1 pc (approx. 500 g to 800 g) Cabbage
• 100 g Coriander Leaves
• 250 g Cucumber
• 1 piece Yellow Bell Pepper
• 50 g Asafoetida Powder
• - Baby Tomatoes

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove any bitterness. Cook it according to the package instructions until soft and fluffy, then let it cool completely.
2. 2. In a large mixing bowl, combine the cooked quinoa with the boiled chickpeas, diced cucumber, diced bell peppers, halved cherry tomatoes, and shredded cabbage.
3. 3. In a separate small bowl, whisk together the plain yogurt, lemon juice, roasted cumin powder, black salt, chaat masala, and asafoetida to create a tangy dressing.
4. 4. Pour the yogurt dressing over the quinoa and vegetable mixture. Add the olive oil and gently toss everything together until well combined.
5. 5. Garnish the salad with freshly chopped coriander leaves. Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a refreshing experience.