Quinoa Salad with Crispy Chickpeas
A warm quinoa salad packed full of vegetables with spiced crispy chickpeas.
Ingredients
- 1 Cup Quinoa
- 1 can Chickpeas
- 1 Onion
- 2 Cloves Garlic
- ½ Small Head Cauliflower
- 1 Red Bell Pepper
- 1 Salad Tomato
- 100g Tenderstem Broccoli
- 1 Cup Spinach
- ½ Carrot Finely Grated
- 1 Handful Fresh Parsley
- 2 Spring Onions
- 2 tsp Turmeric
- 2 tsp Dried Chives
- ½ tsp Celery Salt
- ½ tbsp Sugar
- Salt
- 1 tsp Paprika
- 1 tsp Chilli Powder
- 1 tbsp Olive Oil
- 1 tsp Coconut Oil
Instructions
- Pre heat the oven to 220° Celsius
- Drain the chickpeas and pat dry using a dry cloth or kitchen paper, it is worth drying the chickpeas as much as possible, otherwise they won't crisp up. Remove any separated shells that have fallen off.
- Place them on a baking tray and drizzle over the olive oil, using your hands, mix the chickpeas in the paprika and chilli powder and place in the oven. These can be baked until crispy, approximately 50 minutes.
- In a frying pan, melt the coconut oil on medium heat and then add the chopped onion with a large pinch of salt. Once softened add the sugar and leave to fry for a further 10-15 minutes.
- Place the cup of quinoa and 2 cups of water in a saucepan, along with the turmeric and a pinch of salt and bring to the boil.
- Slice the bell pepper into strips and add to the frying pan with the crushed garlic cloves. Slice the cauliflower into thin chunks and add to the pan as well, along with the chives and celery salt. Top with the tenderstem and spinach and cook until soft, stirring occasionally.
- Once the quinoa has absorbed the water, remove from the heat and fluff with a fork. Mix together with the grated carrot and half of the chopped parsley.
- Serve the quinoa with the vegetables and sprinkle over the crispy chickpeas. Garnish with the rest of the chopped parsley and the sliced spring onions.