Protein Packed Chickpea and Quinoa bowl

This vibrant bowl is a plant-based powerhouse, loaded with fibre, protein, and healthy fats to keep you satisfied. It’s perfect for lunch or dinner and can be prepped ahead for stress-free eating.

• Ingredients

  • 90g dry quinoa

  • 1 x 400g tin chickpeas, drained and rinsed

  • 2 handfuls chopped kale or spinach

  • 1/2 avocado, sliced

  • 1/4 small red onion, finely sliced

  • 1 tbsp tahini

  • Juice of 1/2 lemon

  • Sea salt, pepper, ground cumin to taste

  • sliced oranges, cherry tomatoes, hazelnuts as additional extras

Instructions…

Rinse the quinoa and cook according to pack instructions (usually 1 part quinoa to 2 parts water).

1. In a frying pan, sauté chickpeas with cumin, salt, and pepper for 5–7 minutes.

2. Massage the kale with a little lemon juice and sea salt until it softens.

3. Assemble your bowl: start with quinoa, then add kale, chickpeas, avocado, and onion. Drizzle with tahini and serve. Additional extras include sliced oranges, cherry tomatoes, hazelnuts or whatever you have to hand!

Best eaten fresh.

Leftovers will keep stored in a sealed container in the refrigerator for 2-3 days.

Not freezer friendly.