Chickpea Quinoa Salad With
Pumpkin
This
vegan chickpea quinoa salad with oven-baked pumpkin is filling, high in protein
and easy to make. Serve it as a comforting, healthy fall-inspired dinner or
energising lunch after a workout.
Ingredients
·
1/2 medium (about 500g) pumpkin,
cubed
·
1/2 tsp (or to taste) salt
·
1/4 tsp black
pepper
·
1/4 tsp garlic
granules
·
1 tbsp maple
syrup
·
1/2 cup (90g) quinoa,
dry
·
1.5 cups (240g) chickpeas,
cooked
·
1 large carrot,
ribboned*
·
1 medium red onion, chopped
·
1/4 cup (80g) petit
pois
·
1 medium avocado,
mashed
·
1 tbsp balsamic
vinegar
·
1 clove garlic,
minced
·
2-3 tbsp chopped
walnuts, to garnish optional
Instructions
1. Preheat the oven to 200 degrees C/392 F. Cook the quinoa
according to packaging instructions (this should take around 20 minutes).
2....................
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4..........................full instruction: https://earthofmaria.com/pumpkin-chickpea-quinoa-salad/
