Yield: 6 servings Total Time: 1 hour Active Time: 30 minutes
This delicious salad is hearty enough to fill you up at lunch or dinnertime. It’s gluten-free, vegan, and low in fat—all while being packed with protein and lots of flavor.
2 cups cooked chickpeas
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 garlic cloves, peeled
1 cup dry quinoa
2 cups water
1 teaspoon salt
4 spring onions
1⁄2 cup cilantro dressing, plus more to taste
Marinate the chickpeas: Combine the chickpeas, lemon juice, oil, and garlic in a large bowl. Let the chickpeas marinate for at least 1 hour (or up to overnight).
Cook the quinoa: Rinse the quinoa well. Bring 2 cups of salted water to a boil. Add the quinoa and cook for about 15 minutes, until all the water is absorbed. Take off the heat and let the quinoa cool.
Roast the zucchini: Preheat your oven to 180C (350F). Cut the zucchini into quarters lengthwise. Brush them with a little oil and place them, cut side down, on a baking tray. Roast for 20 minutes, turning them halfway through. Once they are golden brown on all sides, remove them from the oven. Chop the roasted zucchini into large chunks.
Prepare the other vegetables: Slice the cucumbers into long, thin strips using a vegetable peeler. Roughly chop the spring onions.
Put it together: Combine the chickpeas, quinoa, zucchini, cucumbers, and spring onions in a large bowl. Toss everything with cilantro dressing (see recipe below). Taste and add salt and dressing to taste. Enjoy!
1 bunch cilantro
1 clove garlic
1 teaspoons grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons sunflower oil
2 teaspoons apple cider vinegar
1⁄2 cup coconut milk, plus more as desired
Put the cilantro, garlic, ginger, cumin, salt, oil, and vinegar in the bowl of a blender or food processor. Blend until you have a thick, creamy paste.
Slowly add 1⁄2 cup of coconut milk; you can add more, tablespoon by tablespoon, to thin the sauce, if desired.
Use this dressing on any salad—or as a marinade for meat or chicken.