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Spring Quinoa, Kale and Roasted Chickpea Salad

Spring Quinoa, Kale and Roasted Chick Pea Bowls
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Servings
4 serves
Servings
4 serves
Spring Quinoa, Kale and Roasted Chick Pea Bowls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4 serves
Servings
4 serves
Instructions
  1. Preheat the oven to 220°C and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss them with a drizzle of olive oil, and a few pinches of salt and pepper. Roast until golden brown and crisp, about 20 minutes.
  2. Make the pesto by pulsing the hemp seeds, peas, garlic and a few generous pinches of salt and pepper in a food processor. Add the watercress and basil and pulse again then add the lemon juice and Dijon mustard. While the processor is running, drizzle in the olive oil. For a thinner pesto, add more olive oil until it reaches your desired consistency. Taste and adjust seasonings. Chill until ready to use.
  3. Place the kale into a large bowl and drizzle with olive oil, salt, pepper and a squeeze of fresh lemon juice. Massage the leaves until they soften and wilt down. Add the quinoa, watercress, and herbs and toss it all together. Season to taste with additional olive oil, lemon juice, salt and pepper, tossing to coat all salad leaves. Add the roasted chickpeas, the avocado and the pomegranate seeds and serve with a dollop of pesto.
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