Quinoa salad with roasted chickpeas and beetroot
Fancy a summery quinoa salad with chickpeas? Well, with these roasted chickpeas you add so much more flavor to this vegan salad. In addition, the chickpeas are nice and crispy and small. And that fits perfectly in a healthy quinoa salad. Pro tip: Incorporate lots of flavors and textures into your salad to make your salad exciting. This recipe succeeded, try it for yourself!LunchSalad1 large bowl40 minutes preparation
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This is how you make it
- Preheat the oven to 220 ° C.
- Cook the quinoa for approx. 15 minutes, following the instructions on the packaging.
- Mix the chickpea ingredients and roast them in the oven for about 10 minutes.
- Chop the red onion. Cut the beetroot and pickles into slices. Cut the avocado into cubes.
- Roast the pumpkin seeds in a dry frying pan until golden brown.
- Remove the chickpeas from the oven. Drain the quinoa.
- Mix all ingredients and enjoy!
Tip(s)
- Don't have an oven? Add the chickpeas directly from the jar.
