Spicy roasted chickpeas, garlic quinoa, and satay slaw

by Georgina Shearsby Roberts

​These lightly roasted chickpeas are full of flavour and give this salad a great crunchy texture, making this Buddha Bowl one of our favourites. Double the recipe and your sorted for lunch tomorrow too!



  • ½ cup Chantal chickpeas drained and rinsed
  • 1 tsp Chantal cumin powder
  • ½ tsp Chantal sea salt
  • ½ tsp coriander powder
  • ½ tsp Chantal red chilli powder


  • 1/3 cup Chantal dry quinoa
  • 1 tsp Chantal garlic granules
  • ½ tsp Chantal sea salt
  • 1 cup water
  • ½ cup baby kale


  • ½ cup shredded red cabbage
  • 5 cherry tomatoes
  • ¼ cup chopped cucumber
  • ¼ cup beetroot
  • 1 Tbsp Chantal almond butter
  • 1.5 tsp Chantal tamari
  • ¼ tsp fresh ginger
  • ¼ tsp smoked paprika
  • Juice of half a lime

Bottom and Top

  • 1 cup Mixed greens
  • ¼ cup sprouts
  • ½ cup chopped carrots


​1. Drain and rinse the chickpeas, and put it a bowl. Mix together the spices and then coat the chickpeas. Place on a baking tray with parchment paper and bake for 20-25 minutes on 180, or until golden brown and crispy. Take out at 10 minutes to toss.

2. 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.

3. Chop up the vegetables and set aside.

4. 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.

5. Add in the vegetables and mix so they are coated in the sauce.

6. Once the quinoa has absorbed all the water, tear up the baby kale and stir into the quinoa. Take off the heat.

7. Place mixed greens into a bowl. Assemble the quinoa, chickpeas, and salad on top. Add sprouts and chopped carrots for crunch.

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