ROASTED CHICKPEA AND QUINOA SALAD

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Ingredients (serves 4)

Salad

  • 1 400g tinned chickpeas, rinsed and baked with dukkah seasoning (Table of Plenty brand)
  • 1 200g tinned sweet corn, rinsed
  • 1 cup quinoa, cooked
  • 1 baked sweet potato, cut into small cubes
  • 1 medium head broccoli, cut into small florets
  • ½ large ripe avocado, sliced

Dressing

  • ¼ cup tahini
  • ¼ cup water
  • 2 tbs juice of lemon
  • 1 tsp apple cider vinegar
  • 4 tbs fresh chopped dill or 2 tsp dried dill
  • 1 tbs maple syrup
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp cayenne powder (optional)

Instructions

  • Preheat oven to 180 degrees celsius
  • Rinse chickpeas and corn, prepare other vegetables as directed above
  • In a rice cooker or pot cook quinoa as per the instructions given on it’s packaging
  • Cut sweet potato into small chunks and place onto a parchment lined baking tray, on another baking tray spread rinsed chickpeas evenly and coat with dukkah seasoning
  • Bake both the chickpeas and sweet potato for approximately 45 minutes, or until the chickpeas appear to be crispy and the sweet potato is tender
  • Using an oven-top or microwavable steamer, steam broccoli florets lightly
  • Once the quinoa, sweet potato, and chickpeas are cooked and cooled place them into a large bowl with sliced avocado, corn, and broccoli, mix well
  • To make the dressing combine all the ingredients into a bowl and stir until combined, drizzle on top or mix through the salad when serving

One thought on “ROASTED CHICKPEA AND QUINOA SALAD

  1. Wow, this salad looks delicious! The combination of multi-colored quinoa, fresh vegetables, lemon, avocado, and amazing spices is amazing for sure! Curry powder is a great way to flavor everything as well!

    Like

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