Power Salad

What you’ll need to make ‘Power Salad’…

• 14 oz. (400g) can chickpeas, rinsed, drained 
• 1 cup (170g) quinoa, rinsed, drained 
• 1 broccoli, trimmed, cut into florets  
• 1 cup (155g) frozen edamame beans, cooked 
• 1 cup (150g) cherry tomatoes, halved  
• 4 radishes, sliced 
• handful fresh mint leaves, plus extra, to serve 
• 2 tbsp. pumpkin seeds 
• 2 tbsp. apple cider vinegar 
• 2 tbsp. extra virgin olive oil 
• 1 tbsp. honey 
• ½ cup (70g) blueberries  
• salt and pepper 

What you’ll need to do to make ‘Power Salad’…

Preheat the oven to 400°F (200°C). Line a baking tray with baking paper and spread the chickpeas over the tray. Rub the chickpeas with 1 tablespoon of olive oil and season with salt and pepper. Place the tray in the oven and bake for 15 minutes until golden. 

Meantime, cook the quinoa according to the instructions on the packaging and drain well. Cook the broccoli until just tender and drain well. 

Combine the cooked grains, broccoli, edamame, tomato, radish, mint and pumpkin seeds in a large bowl. Season with salt and pepper.

Whisk together the vinegar, oil and honey in a small bowl. Add the dressing to the salad and gently toss to combine. Top with the roasted chickpeas, blueberries and extra mint leaves and serve immediately. 

Power Salad

Vegetables spread on a base of quinoa mixed with roasted chickpeas, edame topped with blueberries drizzled with a simple vinaigrette makes for a powerful salad. 

Cuisine: American Courses: Salad Recipe Keys: Gluten Free M Meal Prep Vegan

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Prep Time 18 mins Cook Time 15 mins Total Time 33 mins Difficulty: Beginner Servings: 4 Calories: 306 Best Season: Suitable throughout the year

Ingredients

Servings

• 14 oz can of chickpeas, rinsed and drained
• 1 cup quinoa rinsed and drained
• 1 broccoli, trimmed, cut into florets
• 1 cup frozen edamame beans, cooked 
• 1 cup cherry tomatoes, halved 
• 4 radishes, sliced
• handful fresh mint leaves, plus extra, to serve
• 2 tbsp pumpkin seeds
• 2 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• ¹⁄₂ cup blueberries
• salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking tray with baking paper and spread the chickpeas over the tray. Rub the chickpeas with 1 tablespoon of olive oil and season with salt and pepper. Place the tray in the oven and bake for 15 minutes until golden.

2. Meantime, cook the quinoa according to the instructions on the packaging and drain well. Cook the broccoli until just tender and drain well.

3. Combine the cooked grains, broccoli, edamame, tomato, radish, mint and pumpkin seeds in a large bowl. Season with salt and pepper.

4. Whisk together the vinegar, oil and maple syrup in a small bowl. Add the dressing to the salad and gently toss to combine. Top with the roasted chickpeas, blueberries and extra mint leaves and serve immediately. 

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 306kcal

% Daily Value *

Total Fat 9.98g16%

Total Carbohydrate 43g15%

Dietary Fiber 10g40%

Protein 13.98g28%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Power salad