Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 27/11/24. See terms.
Join now
Photo of Quinoa and chickpea salad by WW

Quinoa and chickpea salad

8
Points®
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Moderate
Warmer weather calls for zingy salads loaded with tasty and healthy extras like almonds, pepitas, fresh herbs and spices to fill you up.

Ingredients

Quinoa

¾ cup(s), (130g) rinsed, drained

Zucchini

3 medium, quartered lengthways

Asparagus

2 bunch(es), trimmed

Cherry tomatoes

200 g

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g)

Fresh mint

¼ cup(s)

Olive oil

1 tbs, extra virgin

Lemon juice

1 tbs

Reduced fat feta cheese

100 g, crumbled

Flaked almonds

30 g, (slivered) toasted

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place the quinoa in a large saucepan with 3/4 (180ml) water and bring to the boil. Reduce heat, simmer 12 minutes or until liquid is absorbed. Transfer to a large serving bowl to cool, stirring occasionally to release the heat.
  2. Meanwhile, heat a chargrill or barbecue over high heat. Lightly spray the zucchini and asparagus with oil and toss to coat. Cook the vegetables for 5 minutes, turning occasionally, until tender and lightly charred. Transfer to a large plate and set aside. Add the tomato to the chargrill and cook, stirring occasionally, for 5 minutes or until charred and softened slightly. Transfer to the plate to cool slightly.
  3. Add chickpeas and mint to quinoa. Drizzle with the oil and lemon juice. Season with salt and pepper. Toss to combine. Add the vegetables and gently mix through. Divide among serving plates and sprinkle with the feta and almonds to serve.

Notes

For the best flavour, toast the almonds in a dry frying pan for a few minutes until golden.

You might like

You might like