Chickpea & Amaranth Salad Recipe

Name: Chickpea & Amaranth Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, finely chopped; 1 handful fresh coriander, finely chopped; 1 handful of fresh mint, finely chopped; 5 radishes, finely sliced; 1/2 eggplant, finely sliced into strips; 1 zucchini, finely sliced into strips; 1/2 cauliflower, cut into bitesize florets; 1 red pepper, cut into strips; 2 handfuls fresh salad leaves; 400 g canned chick-peas; 1 cup amaranth or 1 cup quinoa; 1 handful mixed seeds (linseed, sesame, chia, sunflower, pumpkin); 200 g feta cheese, crumbled; 1 tablespoon za'atar spice mix or 1 tablespoon sumac; 1 teaspoon cumin powder; regular olive oil, for cooking; extra virgin olive oil; balsamic vinegar; salt and pepper, to taste

Servings: persons

1 red onion, finely chopped
1 handful fresh coriander, finely chopped
1 handful of fresh mint, finely chopped
5 radishes, finely sliced
1/2 eggplant, finely sliced into strips
1 zucchini, finely sliced into strips
1/2 cauliflower, cut into bitesize florets
1 red pepper, cut into strips
2 handfuls fresh salad leaves
400 g canned chick-peas
1 cup amaranth or 1 cup quinoa
1 handful mixed seeds (linseed, sesame, chia, sunflower, pumpkin)
200 g feta cheese, crumbled
1 tablespoon za'atar spice mix or 1 tablespoon sumac
1 teaspoon cumin powder
regular olive oil, for cooking
extra virgin olive oil
balsamic vinegar
salt and pepper, to taste

1
Wash and prepare herbs and vegetables.
2
Place aubergine slices on a chopping board and sprinkle with salt.
3
Preheat oven to 200 degrees.
4
Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
5
Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
6
Add boiling water to the amaranth (or your chosen seed or grain) and cook according packet instructions.
7
Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
8
Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking) olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
9
Combine the amaranth with the salad mix then serve.
10
Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 red onion, finely chopped, 1 handful fresh coriander, finely chopped, 1 handful of fresh mint, finely chopped, 5 radishes, finely sliced, and more.

Yes, Chickpea & Amaranth Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chickpea & Amaranth Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions