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Summer Chickpea Salad with Creamy Tahini Dressing

This summery quinoa salad is full of fresh capsicum and sweetcorn, paired with roasted almonds and a creamy tahini sauce. With just a little chopping and mixing required for this recipe, it’s an easy mid-week meal that makes delicious leftovers.

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Cook the quinoa (store in an airtight container in the fridge)

  • Cook ¾ cup of quinoa as per packet instructions. Allow to cool and then pop in an airtight container. 

 

Finely dice 2 capsicums (store in an airtight container in the fridge)

 

Make the dressing (store in an glass jar in the fridge)


Ingredients

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp tahini
  • 2 tsp honey or maple syrup
  • 1 tsp wholegrain mustard
  • Pinch of salt and pepper


Method

  1. Combine all the ingredients in a glass jar and shake well to combine. 

 

  • This is a lighter meal, if you’ve got a hungry household to feed we recommend serving it alongside some extra protein. Some good quality sausages, a piece of steak on the BBQ or our Honey Mustard Chicken Skewers pair really well with this salad.

Vegetables

  • Add ⅓ of a cucumber (finely diced). 
  • You can use any colour capsicum. 
  • Add cherry tomatoes or swap out one of the capsicums for some cherry tomatoes.

 

Protein 

  • For some extra protein serve with some smoked salmon or some good quality sausages, a piece of steak on the BBQ or our Honey Mustard Chicken Skewers pair really well with this salad.

 

Other

  • You can swap out the quinoa for any ancient grain like freekah or brown rice. 
  • Swap coriander for parsley and mint. 

 

Ingredients
  • ¾ cup quinoa
  • 400g tin of chickpeas (rinsed and drained)
  • 2 capsicums (finely diced)
  • 1 cup frozen sweetcorn (defrosted) or 1 corn cob
  • 1 large carrot (julienned or grated)
  • 100g feta (crumbled)
  • ½ cup almonds (roasted and roughly chopped)
  • 1 cup coriander (roughly chopped)

 

Dressing

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 Tbsp tahini
  • 2 tsp honey or maple syrup
  • 1 tsp wholegrain mustard
  • Pinch of salt and pepper
Method
  1. Cook the quinoa as per packet instructions. 
  2. Once cooked, lay out over a large plate to cool. 
  3. Prepare all the vegetables and add to a large salad bowl. 
  4. Add the chickpeas, cooked quinoa, feta, herbs and almonds. 
  5. To make the salad dressing, simply add all the ingredients into a jar and shake well to combine. 
  6. Pour the dressing over the salad and toss well.

 

Variations

Vegetables

  • Add ⅓ of a cucumber (finely diced). 
  • You can use any colour capsicum. 
  • Add cherry tomatoes or swap out one of the capsicums for some cherry tomatoes.

 

Protein 

  • For some extra protein serve with some smoked salmon or some good quality sausages, a piece of steak on the BBQ or our Honey Mustard Chicken Skewers pair really well with this salad.

 

Other

  • You can swap out the quinoa for any ancient grain like freekah or brown rice. 
  • Swap coriander for parsley and mint. 

 

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