Quinoa & chickpea salad

Ingredients

For the salad:

• 120g quinoa
• 360ml water
• 1 tin chickpeas, 240g drained weight
• 1 small cucumber
• 1 yellow pepper
• 1 red onion
• 10 cherry tomatoes
• 1 handful of parsley
• 1 handful of dill

For the dressing:

• 35g cashews
• 180ml water
• 1 lemon, juice only
• 1 clove garlic
• 1tbsp olive oil
• Salt and pepper, to taste

Top tip: For those wanting to pad out this salad with even more protein, you could add some greek yoghurt to the side and grill some tofu or chicken to add on top! 

Jordan Whiting, one of our nutritionists at H&B, who has a MSc in Sports & Exercise Nutrition and specialises in the benefits of natural foods explains why some of these ingredients are great to include in your diet: 

Method

1. Add the quinoa to a pan with the 360ml water and bring to a simmer. Cook for 20 minutes or until it has absorbed all of the liquid.
2. In the meantime, finely dice the vegetables and finely chop the herbs. 
3. Boil the cashews for 15 minutes until soft and plump.
4. Drain and leave to cool before adding to a high speed blender with 180ml water, the juice of a lemon, garlic and olive oil.
5. Blitz on high until you have a smooth, creamy dressing.
6. Season with salt and pepper to taste.
7. Once the quinoa is cooled and the dressing made, toss all the ingredients together and serve.