Protein salad with quinoa, chickpeas and roasted peppers
Recipe for a spiced, filling salad with quinoa and chickpeas.
Servings 4 people
Calories 252kcal
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
Instructions
- 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
Calories: 252kcal | Carbohydrates: 22g | Protein: 6g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 175mg | Potassium: 305mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1853IU | Vitamin C: 51mg | Calcium: 61mg | Iron: 2mg