| | Quinoa, chickpea and salmon salad with pepitas
Quinoa, chickpea and salmon salad with pepitas
09 January 2020
Quinoa, chickpea and salmon salad with pepitas 4.3-5 9
  • Calories: 1134 kj
  • Fat: 10g
  • Carbohydrates: 10g

How to Make:

  1. Combine the quinoa, chickpeas, salmon, tomato, sugar snap peas and rocket in a large bowl.
  2. Add the lemon juice and olive oil and toss to combine. Serve sprinkled with pepitas.
Time for preparing:
2 min.
Servings:
2

Ingredients:

  • 130g (1 cup) cooked quinoa
  • 125g canned chickpeas, rinsed, drained
  • 95g can pink salmon in springwater, drained, flaked
  • 100g grape tomatoes, halved
  • 40g sugar snap peas, trimmed, sliced
  • 40g baby rocket
  • 3 teaspoons fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons pepitas, to serve
Comment
 [group=5]
Registration