PocketAthleteJoin the waitlistChickpea, quinoa & avocado salad
- Calories
- 1026
- Protein
- 37g
- Carbs
- 124g
- Fat
- 45g
Lunch · about 22 minutes · one serving
What you need
- ·240g chickpeas
- ·90g quinoa
- ·1 avocado
- ·120g cherry tomatoes
- ·100g cucumber
- ·1 lemons
- ·12g olive oil
- ·15g mixed seeds
Method
- 1Rinse and simmer the quinoa 15 minutes, then spread it out to cool — hot quinoa turns avocado to soup.
- 2Drain and dry the chickpeas, and crush about a third with a fork so they soak up the dressing.
- 3Chop the tomato and cucumber, salt, and leave 5 minutes for the juices.
- 4Everything folded together with oil and lemon, avocado last, seeds over.
Keeps two days in the fridge if the avocado goes in fresh each time.
Worth knowing: Keeps two days in the fridge if the avocado goes in fresh each time.
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