Maple-Dijon Roasted Chickpea Salad
with Rainbow Carrot Ribbons, Goat Cheese & Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
For a suppertime salad, we want warm comforts and cool refreshment on the same summery plates. Roasted chickpeas are enrobed in Mediterranean seasonings, making for full-bodied bites when punctuated with goat cheese crumbles, nuts and seeds under a maple-Dijon vinaigrette.
We will send you:
- 3 Cucumbers
- 200g Multicoloured Nantes carrots
- 45ml Maple-Dijon vinaigrette
- 95g Red & white quinoa
- 540ml Chickpeas (canned)
- 25g Nuts & Seeds salad topper
- 60g Goat cheese
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Milk, Mustard, Soy
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
33 g
Saturated Fat
7 g
Sodium
1140 mg
Total Carb
93 g
Sugars
17 g
Protein
30 g
Fibre
22 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Fluff and allow to cool slightly.
Roast the chickpeas
- Meanwhile, drain and rinse the chickpeas.
- On a lined sheet pan, toss with a drizzle of oil, the spices and S&P.
- Roast, stirring halfway, 12 to 15 min., until golden brown.
- Allow to cool slightly.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Using a peeler, thinly slice the carrots into ribbons.
Make the salad
- In a large bowl, combine the quinoa, chickpeas, cucumbers, carrots, vinaigrette and S&P.
Plate your dish
- Divide the salad between your bowls.
- Garnish with the cheese and salad topper. Bon appétit!
