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Ingredients
For the salad:
- 120g quinoa
- 360ml water
- 1 tin chickpeas, 240g drained weight
- 1 small cucumber
- 1 yellow pepper
- 1 red onion
- 10 cherry tomatoes
- 1 handful of parsley
- 1 handful of dill
For the dressing:
- 35g cashews
- 180ml water
- 1 lemon, juice only
- 1 clove garlic
- 1tbsp olive oil
- Salt and pepper, to taste
Top tip:
- For those wanting to pad out this salad with even more protein, you could add some greek yoghurt to the side and grill some tofu or chicken to add on top!
"This is a complete plant-based protein, providing approximately 8 grams of protein per 185 grams. Its protein content is accompanied by essential nutrients like iron, magnesium, and fibre making it an excellent source of protein as well as vitamins and minerals!"
"This is another excellent plant-based protein source, boasting around 15 grams of protein 165 grams. They [chickpeas] are also rich in dietary fibre, promoting digestive well-being and a sustainable source of energy."
"This is a creamy delight packed with approximately 20 grams of protein per 170-gram serving. It contains calcium, probiotics, and other essential nutrients that help support bone health and increase protein intake."
"Grilled chicken breast is a lean and versatile source of protein, offering about 25 grams per 85-gram serving. It contains all the essential amino acids, promoting muscle growth and repair."
Method
Step 1
Add the quinoa to a pan with the 360ml water and bring to a simmer. Cook for 20 minutes or until it has absorbed all of the liquid.
Step 2
In the meantime, finely dice the vegetables and finely chop the herbs.
