Quinoa Chickpea and Kale salad
What if I told you that salads don't have to be boring? This salad is healthy, filling and packed with protein due to the quinoa, chickpeas and broccolli. It is incredibly easy to make and also perfect for if you are meal prepping since this salad contains 3-4 servings. You can serve this salad for lunch, dinner or as a side dish.
Recipe (serves 3-4) Prep time: 40 minutes
1 cup dry quinoa
1.5 cup chickpeas
1/2 head of broccolli
2 tablespoons avocado oil 1/4 cup pumpkin seeds Juice of 1/2 a lemon Handful of chopped parsley Salt and pepper to taste
For the dressing: 1/4 cup tahini 3 tablespoons lemon juice 2 garlic cloves, minced 1/4 teaspoon salt Enough water to thin it out
Method: 1. Preheat the oven to 185 degrees Celsius. Spread baking paper out on a baking tray and add the kale, chickpeas and broccolli in three different parts. Drizzle the avocado oil on top. Massage the kale and make sure the chickpeas and broccolli are coated with the oil. Add a generous amount of salt. Place into the oven for 20 minutes and stir halfway. 2. Cook the quinoa by adding the cup of quinoa with 2 cups of boiling water in a pan. Cook until the liquid is absorbed. Turn of the heat and cover the pan. Let the quinoa steam for 10 minutes. 3. In the meanwhile, make the dressing by first combining tahini, lemon juice, the garlic cloves and salt. Then, slowly add the water until the consistency is pourable. 4. In a big salad bowl, combine the roasted vegetables, chickpeas, quinoa, pumpkin seeds, parsley, lemon juice, salt, pepper and the dressing until everything is combined.