- 1 can Chantal Organics Chickpeas 400g
- 1 tsp cumin powder
- ½ tsp sea salt
- ½ tsp coriander powder
- ½ tsp red chili powder
- 1/3 cup Chantal Organics Quinoa
- 1 tsp powdered garlic
- ½ tsp sea salt
- 1 cup water
- ½ cup kale
- ½ cup shredded red cabbage
- 5 cherry tomatoes
- ¼ cup chopped cucumber
- ¼ cup beetroot
- 1 tbsp Chantal Organics Almond Butter
- 1.5 tsp Chantal Organics Tamari Sauce
- ¼ tsp fresh ginger
- ¼ tsp smoked paprika
- Juice of half a lime
- 1 cup salad greens
- ¼ cup sprouts
- ½ cup chopped carrots
Drain and rinse the chickpeas. In a small bowl, combine chickpeas and spices. Stir well to coat the chickpeas. Place on a baking tray with parchment paper and bake for 20 minutes on 180C, or until golden brown and crispy.
Put 1 cup of water into a pot and bring to the boil. Rinse the quinoa and place into the pot with the garlic, salt, and coriander. Reduce the heat to a simmer for 10-15 minutes until the water is absorbed and the quinoa is fluffy.
Chop up the vegetables and set aside.
In a bowl mix together the almond butter, tamari, lime juice, ginger, and paprika. Add in 1-2 T of water until it reaches a silky consistency.
Add in the vegetables and mix so they are coated in the sauce.
Once the quinoa has absorbed all the water, tear up the baby kale and stir into the quinoa. Take off the heat.
Place salad greens into a bowl (or lunchbox to go). Assemble the quinoa, chickpeas, and salad on top. Add sprouts and chopped carrots for crunch.
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