Meera Sodha’s vegetarian recipe for quinoa and chickpea salad with red cabbage, pomegranate and pistachios | Meera Sodha recipes
Tender jarred chickpeas make this colourful vegetarian dish a bit of a breeze to bring together
Every now and then, something comes along in the food industry that is “better than sliced bread”, and right now I would say that thing is jarred chickpeas. Due to the way they’re processed, cooked at a lower temperature and for a shorter time, they tend to be softer than tinned and ready to eat in salads (a tinned chickpea, on the other hand, might need a five-minute boil to get to the same degree of softness). In any case, it’s safe to say that this innovation has led to an increase in my eating of chickpeas in salads, and today’s dish is a recent favourite.
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( 15
min )