Leafy Herb, Lemon and Chickpea Salad

Name: Thermomix recipe: Leafy Herb, Lemon and Chickpea Salad
Prep time: 10 min
Cook time: 35 min
Ingredients: 100 Grams quinoa (I used a mixed blend, but any colour is fine); Water for rinsing and steaming; Handfuls fresh mint leaves; Handfuls fresh coriander or cilantro leaves; Handfuls fresh Italian parsley leaves; 4 spring onions, sliced on the angle; 2-3 soft skinned lemons; 1 400g tin chickpeas, drained; 100 Grams Extra Virgin Olive Oil (EVOO); 2 Teaspoons dried chilli flakes; 2 Teaspoons pink salt flakes; 100 Grams almonds slow roasted (see note)

Serves 6 Prep Time 10 minutes Cook Time 35 minutes Rated: Print

A delicious salad that works like a charm with any charred meat or fish. Add it to your BBQ menus this summer. Fresh, leafy, tasty and easy. TICK.

I have an abundant herb garden, especially in spring, and so this recipe was just a way of utilising those beautiful herbs...they are so fragrant and green and just straight up delicious. You could really replace any of the herbs listed with leafy herbs of choice. And add more, be generous, the flavours all work well together. I do love my Cobram EVOO as well. Another layer of easy flavour.

SO, cue half a BBQ-ed cow, or some fish/chicken/lamb, and I am pretty sure you will love this all summer long.

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Need

100 Grams quinoa (I used a mixed blend, but any colour is fine)
Water for rinsing and steaming
Handfuls fresh mint leaves
Handfuls fresh coriander or cilantro leaves
Handfuls fresh Italian parsley leaves
4 spring onions, sliced on the angle
2-3 soft skinned lemons
1 400g tin chickpeas, drained
100 Grams Extra Virgin Olive Oil (EVOO) BUY
2 Teaspoons dried chilli flakes
2 Teaspoons pink salt flakes BUY
100 Grams almonds slow roasted (see note)

Do

1: Rinse the quinoa really well and place into the simmering basket. Insert basket into Thermomix bowl and pour steaming water over until you can just see it as you tip the bowl on an angle.
2: Steam quinoa 20 min/100°C/speed 3.
3: Meanwhile prepare the rest of the salad.
4: Chop or tear all herbs roughly and place into large serving bowl or platter. Add spring onions.
5: Cut the lemons into wedges and remove the flesh and dice. This is not easy unless you have a great knife. Also the lemons need to have a soft skin and plenty of juice. Add the diced lemons to the salad bowl.
6: Add chickpeas and drained and slightly cooled quinoa. Drizzle the whole lot with the EVOO and sprinkle with chilli and salt flakes. Toss gently to combine.
7: Garnish with slow roasted almonds. This salad will keep quite well for at least 24 hours, covered in the fridge.

I like to toast my almonds very quickly usually, but for them to stay crunchy in this salad it is good to slow roast them. Place them onto a tray in an oven set to 160°C and roast for 30 minutes. Cool before using.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!