1 tbsp olive oil
Salt, pepper, garlic powder, parsley flakes (to taste)
1 large can chick peas
1/2 -1 cup quinoa
1 english cucumber
1 large tomato
1 large yellow pepper
Pitted Kalamata olives (or olive of your choice)
Best served in a large pasta style bowl or large tupper wear container.
A filling & refreshing healthy Mediterranean style salad packed with power to keep you fuelled through all your summer adventures. AND it takes just 30 minutes to make!
Start by rinsing & draining 1 large can of chickpeas, dry them off and remove as many shells as you can.
In a mixing bowl combine chick peas, 1tbsp olive oil and spices of your choice (I use salt, pepper, garlic powder & parsley flakes).
Cook on a baking sheet at 350 Celsius for 30 mins, tossing them once at about half way.
Next get your quinoa started. About 1/2 cup dry quinoa should be enough cooked for 4 salads.
Finally, while your power packed carbs are cooking, prep the bowls.
Half fill 4 bowls with spinach.
Add chopped cucumber, tomato, yellow pepper and 5-8 pitted kalamata olives.
Add 1/4 cup cooked quinoa & 2-3 tablespoons of baked chick peas to each bowl.
Top with hummus as dressing (my favourite is Fontaine Original Hummus- found in bulk at Costco).
Serve & enjoy!
If you’re meal prepping, these salads will last up to 4 days in the fridge, leave the hummus out until 3-5 hours before serving.
Dr. Maggie McKeough,