Power Salad

Power Salad

A bowl full of energy!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Salad
Cuisine American
Servings 4
Calories 306 kcal

Equipment

  • Baking Tray
  • Saucepan(s)

Ingredients
  

  • 14 oz. 400g can chickpeas, rinsed, drained
  • 1 cup 170g quinoa, rinsed, drained
  • 1 broccoli trimmed, cut into florets
  • 1 cup 155g frozen edamame beans, cooked
  • 1 cup 150g cherry tomatoes, halved
  • 4 radishes sliced
  • 1 handful fresh mint leaves plus extra, to serve
  • 2 tbsp. pumpkin seeds
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. honey
  • 1 ā„2 cup 70g blueberries
  • salt and pepper

Instructions
 

  • Preheat the oven to 400Ā°F (200Ā°C).
  • Line a baking tray with baking paper and spread the chickpeas over the tray.
  • Rub the chickpeas with 1 tablespoon of olive oil and season with salt and pepper.
  • Place the tray in the oven and bake for 15 minutes until golden.
  • Meantime, cook the quinoa according to the instructions on the packaging and drain well.
  • Cook the broccoli until just tender and drain well.
  • Combine the cooked grains, broccoli, edamame, tomato, radish, mint and pumpkin seeds in a large bowl.
  • Season with salt and pepper.
  • Whisk together the vinegar, oil and maple syrup in a small bowl.
  • Add the dressing to the salad and gently toss to combine.
  • Top with the roasted chickpeas, blueberries and extra mint leaves and serve immediately.
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