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.
For a portion of 100g:
Fat: 9.6 g
Saturated: 1.3 g
Carbohydrates: 17 g