Anjum Anand’s Herby quinoa and chickpea salad

The cookbook author and celebrity chef Anjum Anand shares her recipe for quinoa and chickpea salad, which can be dairy free or made with goat’s curd or cheese. The recipe is excerpted from her new book Anjum’s Quick & Easy Indian, available now. Photo credit: Lisa Linder

Inspired by tabbouleh, this lovely salad contrasts creamy quinoa with mealy chickpeas. It is healthy, flavourful and delicious. I like to serve it with a little goat’s curd or cheese or feta crumbled over the top. This is a really versatile salad that I make often at home.

Herby quinoa and chickpea salad

Serves 4 

70g quinoa

100g parsley leaves, finely chopped

30g mint leaves, finely chopped

3 spring onions, finely chopped 

2 ripe tomatoes, finely chopped

1 small red chilli, deseeded and finely chopped (optional)

3 tsp roasted ground cumin 

400g can of chickpeas, drained  and rinsed

2 1⁄2–3 tbsp extra virgin olive oil 

3 tsp red wine vinegar

salt

1 tsp caster sugar, or to taste

2 tbsp lemon juice, or to taste

100g goat’s curd or cheese 

Boil the quinoa according to the packet instructions (usually a matter of about 15 minutes). Leave to cool a little. Meanwhile, prepare the rest of the ingredients.

Mix the quinoa with all the remaining ingredients, except the goat’s curd or cheese (if using), taste and adjust the salt, sugar and lemon juice if necessary. Leave for 10 minutes to allow the flavours to come together. If using goat’s curd, spoon dots over the salad, or crumble goat’s cheese over it. Serve at room temperature.