Chickpea and Quinoa Salad

Ingredients:

Servings: 2 people

• ½ cup quinoa

• ½ block feta cheese, crumbled

• ½ avocado, diced

• 1 cup kale, chopped

• Store-bought roasted capsicum ((already marinated in spices and olive oil) adds extra flavor to the salad.

• 1 can chickpeas, drained and rinsed

• 1 tbsp lemon juice (I personally love adding more!)

• Salt and pepper, to taste

• ½ tsp paprika

• ½ tsp garlic powder

• 1 tbsp olive oil

Method:

• Preheat the oven to 200°C (400°F). Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy. Let them cool slightly.

• Cook the quinoa according to package instructions, then let it cool.

• In a large bowl, combine quinoa, kale, roasted capsicum, roasted chickpeas, crumbled feta and avocado.

• Squeeze in lemon juice, season with salt and pepper, and toss gently to combine and serve.

Additional Notes:

You can also use any dressing of your choice, such as tahini or a yogurt-based dressing, or enjoy it on its own!