Chickpea, quinoa & pomegranate salad
- 2 handfuls baby kale leaves
- 1 pomegranate, deseeded
- ¼ red cabbage, shredded
- 2 celery stalks, finely chopped
- 1 handful chopped parsley
- 1 cup cooked quinoa
- 1 cup chickpeas
- Drizzle of extra virgin olive oil
- 1 tbs fresh lime juice
- Sea salt and freshly ground black pepper
Place the kale, pomegranate seeds, cabbage, celery and parsley into a medium-size bowl and toss well.
Add the cooled quinoa and chickpeas, toss and season with lime, oil and salt and pepper, to taste. Serve.
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