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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
Ingredients
- 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
Stavri Kaourani
Nutritionist - MSc degree in Clinical Nutrition and Diabetes Management