Sides

Almond and Chickpea Quinoa Salad

Do you need to pack more protein into your vegetarian diet? Then this Almond and Chickpea Quinoa Salad is perfect for you. The three key ingredients – almonds, chickpeas and quinoa are protein stars combined into a super bowl of goodness.

If you enjoy a little fish in your diet, salmon is a perfect partner for this salad. Alternatively, you can pair it up with this fresh coleslaw salad.

If by some chance you have leftovers, it makes a perfect work lunch. If you’re a seafoodie go ahead and mix in a small tin of chilli tuna for good measure.

Almond and Chickpea Quinoa Salad

This protein packed vegetarian salad makes a great meal or side salad.

Course Main Course, Salad, Side Dish
Cuisine Modern
Servings 4
Author Helen

Ingredients

  • 2 large Potatoes – peeled and finely sliced
  • 1 Carrot – finely sliced, skin on
  • 1 tablespoon Fresh Thyme (stems removed)
  • 400 grams Tinned Chickpeas, drained and washed
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 tablespoons Olive Oil
  • 1 cup Almonds
  • 1 cup Quinoa (uncooked)
  • 2 Spring Onions, sliced
  • 1/2 cup Currants

Instructions

  1. Preheat oven to 180c

  2. Add potato, carrots, chickpeas, thyme, salt, pepper and olive oil to large baking pan and mix well. Roast on top shelf of oven for 45 minutes. Remove from oven and mix through, returning to oven for further 45 minutes.

  3. Meanwhile, spread almonds onto flat try. Roast on lower shelf of oven for 10 minutes. Remove from oven and roughly chop. Set aside.

  4. Place quinoa in small saucepan, add 2 cups of water and bring to the boil. Partially cover and simmer until water is absorbed (about 10 – 15 minutes). Cover and set aside.

  5. Once vegetables are ready, remove from oven. Add almonds, quinoa, spring onion and currants, mix through. Serve warm or room temperature with a mixture of your favourite steamed veggies or if you're partial to seafood, it's lovely with some grilled fish and a wedge of lemon.

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