health

February 28, 2026

Meera Sodha’s vegetarian recipe for quinoa and chickpea salad with red cabbage, pomegranate and pistachios

Tender jarred chickpeas make this colourful vegetarian dish a bit of a breeze to bring together

Meera Sodha’s vegetarian recipe for quinoa and chickpea salad with red cabbage, pomegranate and pistachios

TL;DR

  • Jarred chickpeas are preferred for their softer texture compared to tinned chickpeas.
  • The salad features quinoa, red cabbage, pomegranate, parsley, pistachios, and vegetarian feta.
  • Ingredients like feta and pomegranate molasses should be added last to prevent staining and maintain texture.
  • Preparation involves cooking quinoa, wilting cabbage, and whisking together a dressing of olive oil, lemon juice, pomegranate molasses, and pul biber.
  • The dish is suitable for a light dinner or a substantial lunch, serving four.

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