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23Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 cups chickpeas (cooked, about 2 cups dry)
- 2 Tbsp. olive oil
- 2 tsp. ground cumin
- 1 tsp. smoked paprika (heaped)
- 1/2 tsp. hot chilli powder
- 1/2 tsp. salt (more to taste)
- 10 romaine lettuce leaves (large, chopped)
- 1 cucumber (Lebanese, sliced thinly)
- 16 cherry tomatoes (quartered)
- 1/2 avocado (small, peeled and diced)
- 1/4 cup capers (chopped very finely)
- 1/2 cup chickpeas (spiced)
- 1/2 cup cooked quinoa
- 3 pickled onions (strands of quick, chopped very finely)
- black pepper (to taste)
- 2 red onions (sliced very thinly)
- 1/2 cup apple cider vinegar (/ 120 ml)
- 1 Tbsp. sugar
- 1/2 cup water (/ 120 ml)
- 1/2 tsp. salt
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1 tsp. sambal oelek (½-, Indonesian chilli paste)
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Reviews(1)
Yummly User 4 years ago
we had to substitute a few items but it was really refreshing