I made a massive bowl of this last Sunday night for 3 weekday lunches. Tasted rad. This is based on a recipe I found in Eat, Taste, Nourish by Zoe Bingley-Pullin – great book! Marinated chickpea + quinoa salad (serves 4) 400g organic chickpeas (tinned works) 1 grated carrot 1 punnet of chopped cherry tomatoes 1/4C chopped dates 1C fresh chopped herbs (mint and parsley) 1C of quinoa Dressing 2 tablespoons olive oil 1 teaspoon honey ½ orange, juiced ½ [...]![]()
