Summer quinoa salad with chickpeas

Summer quinoa salad with chickpeas

A colourful, tasty and full of surprises summer salad that will win your heart! Crunchy peppers, nutritious chickpeas, juicy tomatoes and fresh herbs add freshness to the salad and bring out the best combination of flavours you would expect from a salad. The lemon juice with maple syrup adds the finishing touch, enriching the salad with a slightly sweet and tangy note. And, of course, we can’t forget to mention the pumpkin seeds, which make the perfect combination even better! Surprise your taste buds and try it! Enjoy as a stand-alone dish or serve as a side dish with anything you fancy.

Quantity: for three to four
Preparation time: 45 minutes
Severity: light
It will take:

• 260g quinoa
• 250g cherry tomatoes
• 1 large pepper
• 1 large or 2 small red onions
• 100g carrots or a salad mix of your choice
• 1 jar chickpeas (230g)
• 3spl pumpkin seeds
• 2spl cold-pressed hemp oil or olive oil (optional)
• 5-6spl freshly squeezed lemon juice
• 1-2spl maple syrup
• salt and pepper to taste
• a handful of finely chopped fresh herbs (for example fresh dill or thyme are perfect!).

How to make a kino salad?

Cook the quinoa according to the instructions on the packet. Then strain, rinse under cool water and leave to drain in a colander for a few minutes. Then chop the vegetables and rinse the chickpeas. Once the vegetables are prepared, take a larger bowl (for easier mixing) and place the quinoa, chopped vegetables, pumpkin seeds, fresh herbs and chickpeas in the bowl. Season to taste with lemon juice, maple syrup, salt and pepper and 1-2spl cold-pressed oil. Stir well, place in the fridge for a while to season and then enjoy!

NB! The salad tastes great the next day!