Ingredients
Scale
- 1 head of broccoli
- 2 courgettes
- 2 cans of chickpeas (drained and rinsed)
- ½ cup quinoa
- ¼ cup pumpkin seeds
- ¼ cup tahini
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 garlic cloves
- Salt & pepper
- 1 tsp dried oregano
- ⅓ cup water
Instructions
- Preheat the oven to 180C/350F.
- Chop the broccoli and courgettes. Place them with rinsed chickpeas in a large roasting tin. Drizzle with olive oil, salt, pepper, and oregano. Bake for 25 minutes.
- Cook quinoa by combining it with one cup of water in a pot; bring to boil then simmer covered for 12-14 minutes.
- For the dressing, blend tahini, water, apple cider vinegar, minced garlic, salt, and pepper until smooth.
- In a large serving bowl, combine roasted vegetables and quinoa. Top with salad greens and pumpkin seeds. Drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg