Roasted chickpea, chard and quinoa salad with sumac dressing



Roasted Chickpea Ingredients:
1 400g tin chickpeas
2 tsp sumac
1 tsp paprika
½ tsp cumin
½ tsp cayenne
2 tsp olive oil
Pinch salt
Pinch pepper

Salad Ingredients:
1 cup buckwheat
1 bunch chard
Handful fresh parsley
1 red capsicum

Dressing Ingredients:
1 tbsp sumac
1 clove garlic finely chopped
Juice of 1 lemon
¼ cup olive oil


Pre heat the oven to 200 degrees. 

Drain and rinse the chickpeas and then pat dry on paper towel. Toss the chickpeas with the spices, salt and pepper and then spread out on a baking tray. Roast the chickpeas for 20-25 minutes until crispy. Cook the buckwheat in a pot with 2 cups of water. Bring to a boil then simmer for approx. 15 minutes until tender and then drain. Set aside to cool. Wash and roughly chop the chard. Finely chop the parsley. Dice the red capsicum.
Make the dressing by mixing together all of the ingredients. Mix together the cooked, cooled buckwheat, parsley, chard, capsicum and dressing.
Season with salt and pepper to taste

Signup for our newsletter!