Australian · Lunch, Dinner
Vegan quinoa, roasted vegetable and chickpea salad
Fluffy quinoa with roasted zucchini and peppers, chickpeas and lemon dressing.
- Calories
- 448 kcal
- Protein
- 17 g
- Carbs
- 66 g
- Fat
- 13 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Ingredients
- 60 g Quinoa
- 100 g Chickpeas (tinned, drained)
- ½ courgette Courgette
- ½ pepper Bell peppers
- ½ tbsp Olive oil
- ¼ lemon Lemons
Method
- Heat the oven to 200°C. Toss the zucchini and pepper with half the oil and roast for 20 minutes.
- Rinse the quinoa and simmer in twice its volume of water for 15 minutes until tender; drain and cool slightly.
- Warm the chickpeas through in a small pan.
- Toss the quinoa with the roasted vegetables and chickpeas, then dress with the remaining oil and lemon juice.
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