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Spicy Chickpea & Garlic Crunchy Veg & Quinoa

Delicious Protein packed veggie dish – suitable for All.

A quick lunch that can also be kept in fridge overnight to take as packed lunch.

Ingredients/directions for 2 servings

2 x cups cooked Quinoa

1 x cup of cooked organic chickpeas (canned or cartoned is fine)

2 x cloves crushed garlic

Good oils (can be olive oil, sesame oil, avocado oil)

1 x spring onion chopped

1 x handful of chopped red cabbage

1 x handful of kale or other green leaves

Splash of Tamari Sauce

2 x capfuls of apple cider vinegar or lemon juice

1 x desert spoon of pumpkin seeds

Pinch of cayenne pepper

Splash of Tamari sauce or pinch of Pink Himalayan salt

Chopped Fresh herbs: Parsley or Coriander


Cook quinoa and leave to cool (not too soft). Place olive oil in a pan on moderate heat with crushed garlic and sautee the chickpeas for around 3- minutes remove from heat. Add all the ingredients together in a bowl, season and toss.

Add fresh chopped herbs.

This salad keeps well in the fridge and stays fresh for the next day.

Options: You can use prawns, chicken, salmon, tempeh or butterbeans instead of chickpeas.

Health benefits

High in fibre, protein and antioxidants.

Quinoa is an ideal grain as it is gluten free and contains many amino acids.

Unlike rice, it does not absorb arsenic from the soil.


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