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Salad with chickpeas, quinoa, spinach and radish

By Stavri Kaourani

Preparation time: 5 minutes

Cooking time: 40 minutes

Difficulty: 3/10

Serves: 4


  • 1 ½ cups of chickpeas
  • 3/4 cup quinoa
  • 2 sliced avocados
  • 2 sliced cucumbers
  • 8-10 cherry tomatoes cut in half
  • Fresh chopped parsley
  • 2-3 handfuls of spinach in leaves
  • 2-3 radishes cut into thin slices
For the dressing:
  • Fresh juice of 1 lemon
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • Salt
  • Pepper
Additional ingredients we can add:
  • Pickled peppers
  • Stuffed olives

Cooking method

1. Boil the chickpeas in plenty of water until soft (about 30-40 minutes), drain well and leave to cool

2. Rinse the quinoa well in a colander, boil it in lightly salted water for 10 minutes and leave it to cool.

3. Mix well all the materials for the dressing

4. In a large bowl, spread the spinach and add all the other ingredients.

5. Sprinkle with fresh parsley and dressing.

Nutritional information:
For a portion of 100g:
Calories: 170kcal
Fat: 9.6 g
Saturated: 1.3 g
Carbohydrates: 17 g
Fiber: 5g
Sugars: 2g
Proteins: 5g