Tyson Chickpea Salad with Spinach and Quinoa

Ingredients(for 1 medium bowl per serving)

• 1 cup Boiled chickpeas (chana) (white kabuli chana, soaked overnight)
• 1/2 cup Quinoa (rinsed)
• 1 cup Fresh spinach (palak) (chopped finely)
• 1/2 cup Cucumber (peeled and diced)
• 1/2 cup Tomato (deseeded and chopped)
• 1/4 cup Red onion (finely chopped)
• 2 tablespoons Lemon juice (nimbu ras)
• 1/2 teaspoon Roasted cumin powder (jeera powder)
• 1/4 teaspoon Black salt (kala namak)
• 2 tablespoons Fresh coriander (dhaniya) leaves (chopped)
• 1 Green chilli (finely chopped (optional)) - optional
• 1 teaspoon Extra virgin olive oil (or cold-pressed mustard oil) - optional

Instructions

1. 1

   Rinse the quinoa thoroughly and cook it in 1 cup of water over medium flame until soft and water is absorbed (about 15 minutes). Fluff and let it cool.

   15 minutes

   Spread cooked quinoa on a plate to cool faster and avoid clumping.

2. 2

   In a kadhai (deep pan), lightly wilt the chopped spinach over low heat for 2-3 minutes, just until it turns vibrant green. Set aside to cool.

   3 minutes

   Do not overcook spinach to retain its nutrients and bright color.

3. 3

   In a large mixing bowl, combine cooled quinoa, boiled chickpeas, wilted spinach, cucumber, tomato, onion, and green chilli (if using).

   2 minutes

   Pat dry the vegetables before mixing to prevent sogginess.

4. 4

   Prepare the dressing by whisking together lemon juice, olive oil, roasted cumin powder, black salt, and half of the fresh coriander.

   2 minutes

   Adjust lemon juice and salt to taste for a refreshing punch.