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.