Quinoa-chickpea salad (Revithosalata)

Chickpeas are one of the oldest foods continuously eaten throughout the Aegean islands, and this Greek recipe for chickpea salad, inspired by the traditional foods of Paros, has a decidedly modern twist with the addition of a new ancient grain, quinoa.

Credit: My Greek Table

• serves

  6

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Quinoa isn’t native to Greece, of course, but with ancient chickpeas and a healthy dose of extra virgin Greek olive oil and lots of veggies and herbs, this salad is a winner.

Ingredients

• ½ cup (125 ml) extra-virgin Greek olive oil
• 2 tbsp + 1 tsp (45 ml) balsamic vinegar
• 3-4 fresh oregano sprigs
• 2 bay leaves
• 10 whole black peppercorns
• 1 cup (170 g) dried quinoa, rinsed
• Salt and freshly ground black pepper
• 1 red onion, diced
• 1 small fennel bulb, diced
• 1 garlic clove, minced
• 15 cherry or teardrop tomatoes, halved
• 1½ cups (240 g) cooked chickpeas (good-quality canned are fine)
• ½ cup (25 g) any chopped fresh herbs of your choice (basil, mint, oregano, parsley, cilantro, dill, fennel fronds)
• ½ cup pitted chopped kalamata or wrinkled black olives
• Grated zest of 1 lemon
• 1 cup diced feta, optional

Instructions

1. Place the quinoa in a medium saucepan and add water to cover by 4-5 cm (1½-2 inches. Bring
2. to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid.
3. While the quinoa is cooking, in a medium skillet, heat ½tbsp (30 ml) tablespoons of the olive oil over medium heat. Add the onion, fennel and garlic and cook, stirring, until soft.
4. Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives and herbs in a bowl. Gently stir in the feta, if using.
5. Season with the lemon zest and salt and pepper to taste. Whisk together the remaining olive oil and vinegar, add to the salad and serve.

Note

• You can add  2 cups (500 ml) of any cooked seafood of your choice, such as calamari, shelled mussels, or shrimp, or any combination thereof.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Quinoa isn’t native to Greece, of course, but with ancient chickpeas and a healthy dose of extra virgin Greek olive oil and lots of veggies and herbs, this salad is a winner.