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Quinoa & Chickpea Salad

Ingredients:

450g Pangkarra Australian Chickpeas
350gm cauliflower (about 1/2), cut into small florets (or 2x Staycrisp Cauliflower Petites)
1 garlic clove, finely chopped
100ml extra-virgin olive oil
200g quinoa
1 1/2 cups coarsely torn flat leaf parsley and mint
3 onions, thinly sliced
1 tbsp sherry vinegar
100 gm Greek feta or bane, coarsely crumbled
 
Method:
Preheat oven to 220C. Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and roast until golden and tender (15-20 minutes). Combine chickpeas with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, spread on an oven tray and roast until golden (15-20 minutes). Meanwhile, place quinoa and 375ml salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly. Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl. Add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm. Serves 4 people.
 
This salad is high in protein, high in fibre and low GI.
 
We use StayCrisp Cauliflower Petities for the best result.