Brown Rice & Quinoa Salad with Cooked Chickpea Hummus

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Brown Rice & Quinoa Salad with Cooked Chickpea Hummus Recipe


By Monish Gujral Published: October 24, 2016



    1. Add chickpeas in a blender with 1/3 cup olive oil and blend into a smooth paste.
    2. Remove and empty in a serving bowl as an accompaniment with the salad.
    3. For Salad: Mix all ingredients in a serving bowl.
    4. For dressing, mix the seasoning with vinegar, olive oil and sugar. Mix well and drizzle over salad.
    5. Serve chilled with the humus.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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