Maple-Dijon Roasted Chickpea Salad
with Carrot Ribbons, Goat Cheese & Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
880 /serving
When you want warm comfort and cool refreshment on the same summery plates, cue up this supper salad. Roasted chickpeas are enrobed in Mediterranean seasonings, delivering full-bodied bites when punctuated with goat cheese crumbles, nuts and seeds under a maple-Dijon vinaigrette.
We will send you:
- 300g Nantes carrots
- 3 Cucumbers
- 45ml Maple-Dijon vinaigrette
- 25g Nuts & Seeds salad topper
- 95g Red & white quinoa
- 398ml Chickpeas (canned)
- 60g Goat cheese
- 10g Mediterranean Shores spices (paprika, garlic, sea salt, roasted garlic, black pepper, sundried tomato, tomato, red bell pepper, mustard, oregano, natural flavour, rosemary)
Contains: Cashews • Milk • Mustard • Soy
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
34 g
Saturated Fat
7 g
Sodium
1340 mg
Total Carb
112 g
Sugars
13 g
Protein
37 g
Fibre
30 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and allow to cool slightly.
Roast the chickpeas
- Meanwhile, drain and rinse the chickpeas.
- On a lined sheet pan, toss with a drizzle of oil, the spices and S&P.
- Roast, stirring halfway, 12 to 15 min., until golden brown. Allow to cool slightly.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; slice crosswise on an angle.
- Using a peeler, slice the carrots into ribbons.
Make the salad
- In a large bowl, combine the quinoa, chickpeas, cucumbers, carrots, vinaigrette and S&P.
Plate your dish
- Divide the salad between your bowls.
- Garnish with the cheese and salad topper. Bon appétit!
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