1
Step 1
15 minIf using uncooked quinoa, cook around 1/4 cup as per the packet instructions. Set aside to cool.
Ingredients used:
- 0.5 cup•quinoa
Crispy Roasted Chickpea, Kale & Quinoa Salad
A vibrant and nutritious salad featuring crispy roasted chickpeas, tender kale, and fluffy quinoa, all draped in a creamy tahini dressing. This dish is bursting with flavor from smoked paprika, lemon, and parsley, making it an ideal choice for meal prep.
Details
Skill Level
Easy
Cook Time
25 min
Servings
2
Serving Size
1 bowl (approximately 400g)
Est. Calories
1259 per serving
Carbs
150.4g (55%)
Protein
56.5g (113%)
Fats
49g (63%)
Daily Diet
2000 cal (63%)
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 25 min | Servings 2 | Serving Size 1 bowl (approximately 400g) | Est. Calories 1259 per serving |
Carbs 150.4g (55%) | Protein 56.5g (113%) | Fats 49g (63%) | Daily Diet 2000 cal (63%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Ingredients
chickpeas
1 can
drained, rinsed, patted dry
olive oil
1 tbsp
garlic powder
0.5 tsp
cumin
0.5 tsp
smoked paprika
0.5 tsp
salt
1 pinch
black pepper
1 pinch
tahini
2 tbsp
nutritional yeast
¼ cup
b12 fortified
garlic
1 clove
minced
lemon
0.5 whole
juiced
Optional
water
2 tbsp
to thin
chickpeas
1 can
drained, rinsed, patted dry
olive oil
1 tbsp
garlic powder
0.5 tsp
cumin
0.5 tsp
smoked paprika
0.5 tsp
salt
1 pinch
black pepper
1 pinch
tahini
2 tbsp
nutritional yeast
¼ cup
b12 fortified
garlic
1 clove
minced
lemon
0.5 whole
juiced
Optional
water
2 tbsp
to thin
quinoa
0.5 cup
cooked
kale
1 cup
finely chopped, packed
red cabbage
1 cup
finely shredded
sundried tomatoes
¼ cup
chopped
cucumber
0.5 cup
diced
pumpkin seeds
¼ cup
parsley
1 handful
chopped
Cooking Steps
2
Step 2
3 minPreheat the oven to 200°C and line a baking tray.
3
Step 3
20 minPrepare the chickpeas by adding them to the tray and combining with olive oil, garlic powder, cumin, smoked paprika, and a pinch of salt and pepper. Roast in the oven for 18-20 minutes, until crispy, mixing halfway.
Ingredients used:
- 1 can•chickpeas
- 1 tbsp•olive oil
- 0.5 tsp•garlic powder
- 0.5 tsp•cumin
- 0.5 tsp•smoked paprika
- 1 pinch•salt
- 1 pinch•black pepper
4
Step 4
2 minAdd the kale to a salad bowl along with a pinch of salt and the juice of half a lemon. Use your hands to massage the kale well for 1-2 minutes. Set aside to allow it to soften.
Ingredients used:
- 1 cup•kale
- 0.5 whole•lemon
- 1 pinch•salt
5
Step 5
5 minPrepare the remaining salad ingredients, including red cabbage, sundried tomatoes, cucumber, pumpkin seeds, and parsley.
Ingredients used:
- 1 cup•red cabbage
- ¼ cup•sundried tomatoes
- 0.5 cup•cucumber
- ¼ cup•pumpkin seeds
- 1 handful•parsley
6
Step 6
2 minAdd the tahini, nutritional yeast, minced garlic, lemon juice, water, and a pinch of salt to a small bowl and mix well until smooth and creamy.
Ingredients used:
- 2 tbsp•tahini
- ¼ cup•nutritional yeast
- 1 clove•garlic
- 0.5 whole•lemon
- 2 tbsp•water
- 1 pinch•salt
7
Step 7
3 minCombine the prepared vegetables, seeds, parsley, roasted chickpeas, and dressing in the salad bowl. Mix well to combine and season to taste.
Ingredients used:
- 0.5 cup•quinoa
- 1 cup•kale
- 1 can•chickpeas
- 1 handful•parsley
8
Step 8
1 minServe immediately or store in the fridge for up to 3 days.
Dietary Information & Meal Category
LunchMediterraneanVeganGluten-free
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