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Swiss chard salad with quinoa and chickpeas

Scrumptious salad that is to be enjoyed warm as well as cold
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Servings 4 people

Ingredients
  

  • 1 bunch Swiss chard
  • 2 slices wholemeal bread
  • 150 g quinoa
  • 350 g canned chickpeas
  • 1 small dried chili
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 10 leaves fresh oregano
  • 1/2 tsp smoked paprika
  • 3 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Cook quinoa for about 15 minutes and set it aside (proportion 1 quinoa: 2 water)
  • Slice chard stalks in this pieces and roughly chop the leaves. Heat 1 tbsp olive oil and bake the stalks for 4 minutes or until tender. Add leaves and bake for another 3 minutes. Set aside.
  • Cut 2 slices of bread in big chunks. Heat 2 tbsp olive oil and bake the bread chunks for about 5 minutes stirring often. Chop garlic into thick slices and add it to bread. Bake for another two minutes. Add salt, black pepper, smoked paprika, fresh oregano, chili and cumin, stir to warm all ingredients and place the mixture in the food processor. Pulse the mixture until it resembles bread crumbs and set aside.
  • Add chickpeas in a large sauce pan and heat it up. Add quinoa, chard and breadcrumbs, and heat everything all the way through.
  • Serve immediately. This salad is delicious when it's cold too so you can save the rest for later.