CHOPPED CHICKPEA SALAD VEGGIE BOWL
SERVES 2 PORTIONS
FOR THE QUINOA
1⁄2 cup dry quinoa
1 cup vegetable broth
Pinch of salt
FOR THE CHICKPEA SALAD
1 425g (15oz) can chickpeas, drained and rinsed
1⁄4 cup vegan mayonnaise
1 tbsp nutritional yeast
1 tbsp cider vinegar
1⁄2 tsp ground mustard
2 scallions, finely sliced
1 tsp salt
Pinch of cayenne pepper
FOR THE DRESSING
1⁄2 cup extra virgin olive oil
1⁄4 cup balsamic vinegar
FOR THE ASSEMBLY
3 cups chopped romaine lettuce
1⁄2 cup diced purple cabbage
1⁄2 cup diced orange bell pepper
NUTRITIONAL VALUES
Calories: 1506kcal
Fat: 74.3g (9.1g S.Fat)
Carbs: 168.3g
Protein: 53.2g
Sugar: 26.5g
Sodium: 1833mg
METHOD
QUINOA:
Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa, broth, and salt. Bring to a boil, then cover and reduce to a low heat. Cook for 15 minutes, or until all the broth has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and transfer the fluff to a small bowl to cool.
CHICKPEA SALAD: Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa, broth, and salt. Bring to a boil, then cover and reduce to a low heat. Cook for 15 minutes, or until all of the broth has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and transfer the fluff to a small bowl to cool.
CHICKPEA SALAD: Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa, broth, and salt. Bring to a boil, then cover and reduce to a low heat. Cook for 15 minutes, or until all of the broth has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and transfer the fluff to a small bowl to cool.
