Chickpea, quinoa & pomegranate salad

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  • 2 handfuls baby kale leaves
  • 1 pomegranate, deseeded
  • ¼ red cabbage, shredded
  • 2 celery stalks, finely chopped
  • 1 handful chopped parsley
  • 1 cup cooked quinoa
  • 1 cup chickpeas
  • Drizzle of extra virgin olive oil
  • 1 tbs fresh lime juice
  • Sea salt and freshly ground black pepper


Chickpea, quinoa & pomegranate salad

serves 2

Place the kale, pomegranate seeds, cabbage, celery and parsley into a medium-size bowl and toss well.

Add the cooled quinoa and chickpeas, toss and season with lime, oil and salt and pepper, to taste. Serve.

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