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Avocado Quinoa Salad with Spiced Chickpeas

A vibrant and nutritious salad bursting with flavor, featuring creamy avocado, protein-rich chickpeas, and a zesty dressing, perfect for lunch or dinner.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

For the Chickpeas

  • 1 450g can chickpeas (drained and rinsed)
  • 1 tsp ras el hanout spice mix Substitute with cumin, coriander, and cinnamon if needed.
  • 1 tbsp olive oil

For the Salad

  • 100 g quinoa (dry weight)
  • 2 medium ripe avocados (peeled, stones removed and chopped) Use ripe avocados for creaminess.
  • 2 sticks celery (chopped)
  • ½ English cucumber (180g) (chopped)
  • 180 g cherry tomatoes (cut in half)
  • 1 handful flat leaf parsley (finely chopped)
  • 1 medium echalion shallot (finely chopped)

For the Dressing

  • 3 tbsp apple cider vinegar
  • 1 heaped tsp wholegrain mustard
  • 80 ml extra virgin olive oil
  • ¼ tsp ground black pepper
  • ¼ tsp ground sea salt
  • ½ a lemon (the juice of)

Instructions

Preparation

  • Preheat your oven to 180° C / 356° F.
  • Spread the drained chickpeas over a baking tray and sprinkle them with ras el hanout. Drizzle with olive oil, then toss them gently until they are evenly coated.
  • Roast in the oven for about 10 minutes, until they're hot and slightly crispy. Once done, transfer them to a bowl lined with kitchen paper to cool.
  • Cook the quinoa according to package instructions. When it's finished, allow it to cool for a few minutes. Fluff it up with a fork before incorporating it into your mixing bowl.
  • Whisk together the apple cider vinegar, wholegrain mustard, extra virgin olive oil, ground black pepper, ground sea salt, and lemon juice to create the dressing.

Serving

  • Serve the salad in a large bowl with everything nicely layered or toss it all together for a more casual presentation.
  • This salad pairs wonderfully with grilled chicken or fish for a protein boost, or with roasted vegetables for a vegetarian option.

Notes

Store leftovers in an airtight container in the refrigerator. Best enjoyed within a couple of days. Keep dressing separate until ready to serve to prevent browning of avocados.