Quinoa and Chickpea Salad

High in protein and gluten free, quinoa paired with chickpeas and roasted courgette make a deliciously hearty summer salad.

4
15 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.

Ingredients

  • 250g quinoa
  • 2 courgettes, sliced or cut into chunks
  • 2 cans chickpeas, drained
  • 1 tablespoon oil
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • ¼ teaspoon salt
  • Pepper, to taste
  • 2 tomatoes, cut into chunks
  • ½ red onion, finely diced
  • 1 carrot, grated
  • ½ cucumber, diced
  • ½ bag seasonal salad leaves

Method

  1. Cook quinoa according to package instructions.
  2. Heat oven to 200C bake or 180C fan bake.
  3. Combine courgettes, chickpeas, oil, paprika, ground coriander, salt, and pepper in a roasting tray or large baking dish and toss to coat. Bake for 15 -20 minutes or until cooked to your liking.
  4. Gently toss cooked quinoa, roasted courgette and chickpeas, and the remaining fresh ingredients in a bowl. Test taste, season with more pepper if you like or your favourite spices. Serve in bowls or plates.
Print This Recipe

You might also like...