Ingredients (serves 4)


  • 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


  • 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)


  • 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


  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!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s