Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF. Quinoa & Chickpea Summer Salad with Roasted Garlic Dressing. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired. Variations: add spices as desired, such as basil or cumin while blending to vary flavours.
Easy, go-to vegan meal idea that is filling, loaded with protein and super tasty!
Roast chickpeas, broccoli, cauliflower and sweet potatoes with a tahini.
While the chickpeas roast and your quinoa simmers, chop all your tasty toppings for the taco bowls.
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Quinoa & Chickpea Summer Salad with Roasted Garlic Dressing. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired. Variations: add spices as desired, such as basil or cumin while blending to vary flavours.
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Ingredients requirements for Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF:
- Give 175 grams of dry quinoa or corn cous cous.
- Require 3 tbsp olive oil.
- Prepare 525 grams of broccoli florets.
- Require 300 grams rinsed and patted dry canned chickpeas.
- You need 1/2 tsp for salt.
- Provide of ground black pepper.
- Prepare 75 grams for onion, chopped.
- Give 2 clove of garlic, finely chopped.
- Provide 1 1/2 tsp - ground coriander.
- You need 3/4 tsp of ground cumin.
- Prepare 1/4 tsp for turmeric.
- Require 1/4 tsp for paprika.
- Require 1/8 tsp - ground cinnamon.
- Give - fresh coriander/cilantro leaves to garnish.
- Require 4 for lemon wedges to garnish.
Chilli spiced chickpeas are a staple in my home—canned chickpeas are easy and filling. I always add some sort of wilted greens to give my bowl a pop of colour, and sweet, crunchy pear contrasts all the elements. I drizzle a generous amount of garlicky, chipotle mayo dressing because garlic is awesome. A quick quinoa power salad that that uses leftover quinoa, is vegan, and drizzled with a Color, texture, and crunch!
Vickys Spiced Quinoa Roasted Chickpeas & Broccoli GF DF EF SF NF making process:
- Preheat the oven to gas 7 / 210C / 425°F and line a baking tray with foil.
- Toss the broccoli and chickpeas with 2 tablespoons of the olive oil and season with the salt and pepper.
- Spread out on the baking tray and roast for 20 - 25 minutes, until the broccoli is a bit browned.
- While that's roasting cook the quinoa or corn cous cous according to packet directions but use vegetable stock instead of water.
- Also heat the last tablespoon of oil in a pan over a medium heat and cook the onion until translucent. Add in the garlic and spices and cook for a further minute.
- Add in the cooked quinoa / couscous and stir to coat with the spices. You may need to add a dash of water so it doesn't stick to the pan.
- Put the quinoa / couscous on a plate and top with the roasted chickpea and broccoli mixture.
- Serve with a lemon wedge and a fresh coriander leaf garnish.
This Moroccan inspired chickpea and quinoa power salad has it all! I want to dry chopped dried apricots, try roasting the chickpeas, subbing in a little cilantro, maybe trying it with. I've been wanting to roast chickpeas forever, and I finally got around to it. Let me tell you, those little guys are addicting in the best possible way! Quinoa and chickpeas were just meant to be together.
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