Quinoa, chickpea and green hummus salad bowl

Quinoa, chickpea and green hummus salad bowl

Ingredients

serves 2
  • •50g quinoa
  • •1 sweet potato, chopped
  • •½ tbsp olive oil
  • •½ tsp smoked paprika
  • •1 400g can chickpeas, drained and rinsed
  • •¼ cucumber, chopped
  • •2 medium beetroot, cooked and chopped
  • •4 tbsp green herb hummus (see recipe)

  • Dressing

  • •Juice of ½ lemon
  • •½ tbsp extra virgin olive oil
  • •Pinch sea salt, to taste

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. Preheat the oven to 180°C and prepare a large baking tray. Place the sweet potato on the tray and brush with the oil and smoked paprika. Roast for 10 minutes. Add the chickpeas and roast for another 10 minutes.
  3. 3. Whisk together the dressing ingredients in a small jug.
  4. 4. To assemble the bowls, add the quinoa and top with the sweet potato, chickpeas, cucumber and beetroot. Pour over the dressing and top with a spoonful of hummus.
Baker Beanie Author

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