https://www.kopiaste.org/2017/07/greek-chickpea-salad-quinoa-tahini/
250 grams uncooked chickpeas
1/4 cup quinoa
1/2 cup water or broth
1/2 tsp sea salt
A handful of arugula (rocket)
1 Carrot (Shavings)
1 Red Onion, sliced
1 Cucumber, cubed
¼ cup Parsley, chopped
1 Sprig fresh mint, only the leaves, chopped
2 Tomatoes, cubed
Tahini Sauce:
Zest from 1 lemon
¼ cup lemon Juice
1 tbsp Tahini
3/4 tbsp hot water
2 tbsp extra virgin olive oil
¼ tsp salt
Freshly grated black pepper
A pinch of oregano
Soak the chickpeas overnight.
Next day change the water in the bowl and rub them with your hands to remove the skin. Drain, add fresh water and boil. Remove foam with a slotted ladle and when no more is visible, drain and add fresh water.
Bring to a boil, add salt and cook for about 1 hour or until they are soft. Drain and set aside to cool.
Place quinoa in a large bowl and cover with water. Let it stand for five minutes and rinse well.
In a salted pot of boiling water or broth, cook quinoa for 20 minutes, remove from the heat and leave it in the pan until it cools.
Put all the salad ingredients in a bowl.
Vegan Tahini Sauce: In a smaller bowl add the tahini and mix with hot water to make a paste. Add the olive oil, zest and lemon juice and mix to combine. Add salt, pepper and oregano and mix the salad dressing.
Pour the sauce over the salad and mix well.
Refrigerate for half an hour for the flavours to develop and serve.