This salad is so delicious, healthy, yet really filling and full of plant-based protein. A nutritious choice you will enjoy any time of the year.
Works best with following dressings:
Ingredients (1 portion):
Rinse well and cook 40g of quinoa, which is about 100g cooked. You can also buy the precooked variety to safe time.
Tip: Or to be more green you can make a bigger batch of the quinoa and freeze the rest. It defrosts really well and you can use it whenever you need.
Add the quinona to a large bowl together with 100g cooked chickpeas from a can (drain and wash first).
Then finely dice 150g cucumber, 100g red bell pepper and 75g extra firm tofu (about 0.5cm in size)
Chop up 50g red onion (that's about 1/3 of a red onion) and mince 1 garlic clove.
Mix everything up in the bowl and season to taste with salt and pepper.
Drizzle a generous amount of our Turmeric & Ginger tahini dressing on to.
Garnish with plenty of freshly chopped parsley and enjoy!