Gut-healthy, Anti-inflammatory & Delicious

• jumlah masa: 20 minutes

Bahan-bahan

800g tinned chickpeas

250g pre-cooked quinoa (from a pouch)

4 tbsp EVOO (plus extra to drizzle)

2 large, ripe tomatoes, diced

Large handful of parsley, finely chopped

Large handful or coriander, finely chopped

Juice of 1 lemon

1 tsp cumin seeds

1 tsp red chilli flakes

500g full fat greek yoghurt

4 heaped tbsp tahini

1 tsp garlic paste from a jar/tube

4 tsp pomegranate seeds

Salt to taste

Arahan

Drain & rinse chickpeas in a colander and place in a large microwave safe bowl 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 until piping hot.

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

To complete the dish, mix the yoghurt, tahini and garlic paste 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.

Perfect for brunch, lunch, or dinner, plus it’s tupperware-friendly for busy days & shift workers like Saliha herself.

You’ll find even more delicious recipes in her awesome book, The 20 Minute Gut Health Fix 📖✨

Tag a friend who needs quick & gut-friendly meal inspo! 👇🍽️