Protein salad with quinoa, chickpeas and roasted peppers.
This filling protein salad is packed with good things – quinoa, chickpeas, flat-leaf parsley, kale, sun-dried tomatoes and wonderfully flavourful roasted peppers. It is a lovely combination of freshness, crunch and deep, spiced flavour that makes the salad both delicious and genuinely satisfying.
The dressing is an aromatic vinaigrette with sumac, ground cumin and ground coriander, which lends a slightly tangy, warmly spiced note. In fact, the salad only gets better if it is left to rest in the fridge for a while, so the flavours can mingle properly.
The protein salad works perfectly as a meal in itself, but also goes very well as a side with summer barbecues, as a fresh contrast to slow-cooked dishes, in pitta bread or the like.
It is very easy to make – it is really only the roasted peppers that take a little time – and it keeps well in the fridge for a couple of days.
Protein salad with quinoa, chickpeas and roasted peppers
Ingredients
- 1 red pepper
- 50 ml red quinoa
- 1 tin chickpeas
- 1 handful kale, finely chopped
- 1 handful flat-leaf parsley, finely chopped
- 1 small red onion, cut into thin strips
- 30 g sun-dried tomatoes in oil, chopped
Vinaigrette
- 2-3 tbsp oil from the sun-dried tomatoes
- 1 tbsp lemon juice
- 1 tsp sumac
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 small clove of garlic, grated or crushed
- Chilli flakes
- Salt and freshly ground pepper
Method
- Cut the sides off the pepper (leaving the core and seeds behind), spray with a little oil and roast in a preheated fan oven at 200°C for about 20-25 minutes.Let the pieces cool slightly before removing the skin and cutting the pepper into small dice.
- Meanwhile, cook the quinoa according to the packet instructions, then rinse in cold water. Drain well in a sieve.
- Put the chickpeas, quinoa, roasted pepper, kale, parsley, red onion and sun-dried tomatoes in a bowl.
- Mix the ingredients for the vinaigrette, season with salt and freshly ground pepper and pour it over the salad. Toss well and adjust the seasoning with salt, freshly ground pepper and chilli flakes.
Nutrition
Premium
Absolut min ynglingssalat, så lækker, mættende og fuld af smag.
Hej Annie
Åhhhh ta for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Hvad kan man evt erstatte grønkål og sumac med? Bor et sted hvor man ikke altid kan finde specielle råvarer..
Hej Anja
Grønkål kan du f.eks. erstatte med frisk spinat, grofthakket 🙂
Undlad sumak – der er citron i også, så den skal nok tilføre syren 🙂
Warm wishes, Dianna