Ingredients
8 total- 1 small red onion, thinly sliced
- 1 lemon, zested and juiced
- 1 (660g) jar chickpeas, drained and rinsed
- 1 (250g) pack ready-to-eat wholegrain quinoa
- 1 tbsp extra-virgin olive oil
- 1 (176g) tub marinated grilled peppers, drained and roughly sliced
- 1 small handful flat-leaf parsley, leaves picked
- 180g vine-ripened baby tomatoes, halved
Method
3 stepsStep 1
Put the onion in a bowl with half the lemon juice and a pinch of salt. Scrunch well with your fingers; set aside while you assemble the salad.
Step 2
Put the chickpeas, ready-to-eat quinoa and lemon zest in a large mixing bowl. Add the remaining lemon juice and the oil. Mix to combine.
Step 3
Fold in the marinated peppers, parsley, tomatoes and pickled red onion; toss well, and serve. You can store leftovers in the fridge in an airtight container for 2-3 days (see tip, below).