"My favourite way to eat the rainbow is making colourful bowls with healthy seasonal goodies"
Rainbow Salad with Tahini Dressing
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- Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 2
Recipe Card
Salad
ingredients
- 1 can chickpeas
- 1 cup cooked quinoa
- 1 cup baby spinach
- 1 cup cherry tomatoes
- 1/2 cup sliced red cabbage
- 1/2 cup pea sprouts
- 1 sliced carrot
- 1 sliced yellow capsicum
- 1/2 cup broccoli
- 1 cucumber
- 1 tablespoon olive oil
Salad
Method
Step 1
Rinse and drain a can of chickpeas. Put them in a roasting pan with olive oil, salt and pepper and roast them for 20 minutes at 350 C.
Step 2
Cook quinoa as per packet instructions.
Step 3
Assemble the salad by slicing and chopping all the veggies and adding them to a bowl with the roasted chickpeas and the cooked quinoa.
Dressing
ingredients
- 1/4 cup hulled tahini
- 2 tablespoons lemon juice
- 1/4 cup water
- 2 teaspoons maple syrup
- 1 pinch salt
- 1 pinch pepper
Dressing
Step 1
Place all ingredients in bowl and whisk until blended. Season with salt and pepper. Enjoy!