Chickpea Salad with Fennel Seeds, Quinoa & Corn
CHICKPEA AND QUINOA SALAD WITH TOASTED FENNEL SEEDS & LEMON
Every Friday we will celebrate summer and feature a simple salad or not so simple, Chef Kim Grosch who looks after the cold selection in the Oasis, has put together some great salad ideas that she will share every Friday for the next year. In this weeks salad we showcase chickpeas with quinoa, this salad is very simple and can be changed to include cracked wheat, couscous or lentils. We have not added any garlic, chili or ginger. Wanted to keep fresh clean flavours with lots of lemon.
Ingredients
- 200 g Chickpeas cooked
- 100 g Quinoa cooked
- 30 g Toasted sunflower seeds
- Zest of one lemon blanched
- 1 Spring Onion sliced fine
- 1 Onion Red Roasted & Cut into chunks
- 5 og corn cooked
- 1 Tbsp Chopped Coriander
- Hand full picked Parsley
- 50 ml olive oil
- 30 ml Lemon juice
- Salt Pepper to taste
- 1 Tbsp Fennel seeds toasted
Instructions
- Combine ingredients and serve
