- 1 tin organic chickpeas
- 1 tin organic diced tomatoes
- 1 small red onion grated
- 1 small carrot grated
- 1 small zucchini grated
- 3-4 mushrooms grated
- 1 tsp coriander ground
- 1 tsp cumin
- 1 tsp paprika
- salt/pepper to taste
- ¼ cup quinoa cooked
- 1 small cucumber sliced
- ¼ avocado chopped
- 3 cherry tomatoes sliced
- palm sized red cabbage sliced thinly
- ¼ small yellow capsicum sliced
- palm sized lettuce sliced thinly
- 1-2 dessert spoons of sunflower seeds
- 1 small radish thinly sliced
- 4-5 sugar snap peas chopped
Combine all the bean mix ingredients in a saucepan and heat until the chickpeas are slightly more softened. If desired, slightly mash the chickpea mix, or leave them whole if preferred. You can use any bean if you like; black beans go well too. Meanwhile, cook the quinoa as per packet’s instructions, slicing all the other vegies for the salad.
Once the chickpea mix is thickened and the quinoa cooked, layer the ingredients in a large wide bowl to show all the colours of the vegetables, starting with the quinoa as a base. Use about a ¼ of a cup of the bean mix. This is food for the eyes and will make your body ready to eat! Sprinkle with the sunflower seeds and enjoy!
You can eat each item individually, but my personal preference is to stir it all around and mix everything up so each spoonful has a little bit of everything.
This recipe will feed one hungry person or two medium hungry people. There will be bean mix left over, which can easily be frozen or used as a nacho or burrito mix, or with eggs and toast for breakfast the next day.