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Quinoa and roasted Chickpea salad

Updated: Oct 1, 2021


100 grams tricolored quinoa

150 grams water

80 grams chopped almonds

2 carrots, finely chopped or grated

75 grams arugula

75 grams spinach

40 grams dates, chopped

250 grams purple cabbage

A handful of strawberries

1 can of chickpeas

Marinade for the roasted chickpeas:

2 tablespoons sunflower oil

1 teaspoon sea salt

1 tablespoon cumin


2 tablespoons olive oil

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1 tablespoon maple syrup

½ teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon fine sea salt


Preheat oven to 400F. Drain the chickpeas and dry them really well. Season with cumin, salt and a olive oil. Roast the chickpeas in the oven for 20-25 minutes until they are golden crispy. Remove from the oven and let cool.

Meanwhile, combine the quinoa and water and bring to a boil, then reduce the heat and simmer for 15 minutes. Fluff with a spoon and let cool.

Prepare the dressing in a mixing bowl by whisking all ingredients together.

In a large salad bowl, combine quinoa and all salad ingredients, add the roasted cooled chickpeas and pour the dressing over and toss to combine.

Decorate with the strawberries.


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