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Dr Saliha's Lemon + Herbs + Chickpeas + Quinoa

This is a recipe from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. It's effortlessly simple but looks and tastes so good people will thin...This is a recipe from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. It's effortlessly simple but looks and tastes so good people will think you made a big effort for them! Saliha recommends using pre-cooked grains and garlic paste to keep things easy.

To add extra diversity, consider adding:

Grated cauliflower, broccoli, diced onions, cucumbers, radishes, or top with some toasted seeds or pine nuts. Read more This is a recipe from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. It's effortlessly simple but looks and tastes so good people will think you made a big effort for them! Saliha recommends using pre-cooked grains and garlic paste to keep things easy.

To add extra diversity, consider adding:

Grated cauliflower, broccoli, diced onions, cucumbers, radishes, or top with some toasted seeds or pine nuts. This is a recipe from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. It's effortlessly simple but looks and tastes so good people will think you made a big effort for them! Saliha recommends using pre-cooked grains and garlic paste to keep things easy.

To add extra diversity, consider adding:
Grated cauliflower, broccoli, diced onions, cucumbers, radishes, or top with some toasted seeds or pine nuts.

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Nuts

Ingredients

Serves 4

Metric Imperial

chickpeas (can)

drained and rinsed

quinoa (cooked)

Saliha uses a pre-cooked pouch

extra virgin olive oil

plus extra to drizzle

tomatoes

large, diced

parsley

finely sliced

coriander

finely sliced

lemon

juiced

cumin seeds

red chilli flakes

greek yoghurt

full-fat

tahini

pomegranate (seeds)

Share ingredients

Ingredients

Serves 4

Metric Imperial

chickpeas (can)

drained and rinsed

quinoa (cooked)

Saliha uses a pre-cooked pouch

extra virgin olive oil

plus extra to drizzle

tomatoes

large, diced

parsley

finely sliced

coriander

finely sliced

lemon

juiced

cumin seeds

red chilli flakes

greek yoghurt

full-fat

tahini

pomegranate (seeds)

Share ingredients

Method

1. Drain and rinse the chickpeas in a colander
and place them in a large microwave-safe bowl
together with the cooked quinoa. Drizzle over a
splash of water, cover the microwave-safe bowl
with a lid and microwave for 2 1/2 minutes till
piping hot.

2. Remove the chickpeas and quinoa from the
microwave and drizzle over the olive oil and add
the tomatoes and herbs. Season the chickpea
and quinoa mixture with the lemon juice,
cumin seeds and red chilli flakes as well as a
generous pinch of salt. Stir everything really well
to combine.

3. To complete the dish, mix the yoghurt, tahini
and garlic together in a large bowl with a
pinch of salt. To serve, spoon large dollops of
the yoghurt over the quinoa and scatter over
pomegranate seeds, any leftover herbs and a
further drizzle of olive oil.

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