Chickpea Salad with Quinoa and Hummus - Protein Salad
Creamy hummus topped with a spiced chickpea salad with quinoa, kale and roasted peppers.
Servings 4 servings
Calories 356kcal
Ingredients
- 1 bell pepper
- 50 ml red quinoa
- 1 tin chickpeas drained
- 1 handful kale, finely chopped
- 1 handful flat-leaf parsley, finely chopped
- 1 small red onion, thinly sliced
- 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 garlic clove, grated or crushed
- Chilli flakes
- Salt and freshly ground black pepper
To serve
- 1 batch hummus - click here for the recipe
- or
- 1 tub of approx. 250 g
Instructions
- Cut the sides off the bell pepper so you have flat pieces, discarding the core and seeds. Spray with a little oil and roast in a preheated fan oven at 200°C for approx. 20-25 minutes.Let them cool slightly before removing the skin, then cut the bell 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 bell 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.
- Spread the hummus in a circle on a plate and pile the salad on top. If you like, drizzle the hummus with a little oil and season with freshly ground pepper.The salad can be made ahead and kept in the fridge until serving.
Nutrition
Calories: 356kcal | Carbohydrates: 30g | Protein: 11g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 413mg | Potassium: 448mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1872IU | Vitamin C: 51mg | Calcium: 85mg | Iron: 3mg