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Quinoa and Chickpea Salad with Cashews

Quinoa, Chickpea and Cashew Salad

Serves: 4


  • Salad:
  • 1 cup white or tri-coloured quinoa, rinsed well
  • 1 tin of chickpeas, drained and rinsed
  • 3 sticks of celery, sliced
  • 1 large handful green beans, trimmed and chopped in half
  • 1 small handful parsley, chopped
  • 1 handful cashews, roughly chopped
  • Dressing:
  • ½ cup vegetable or rice bran oil
  • 2 tbsp maple syrup
  • ½ tsp citric acid
  • 3 spring onions, white part only, sliced
  • 1 large garlic clove, crushed
  • 1/2 tsp salt



Rinse quinoa thoroughly and place into saucepan with 2 cups of water. Bring to the boil and then reduce the temperature and simmer for 15 - 20 minutes with the lid on until most of the water is absorbed. Take off the heat and leave the lid on to steam until any remaining water is absorbed, then use a fork to fluff up the quinoa.


Meanwhile rinse and chop the celery, green beans and parsley and add to a large bowl along with the rinsed chickpeas. Once the quinoa is cooked add it to the bowl and mix to combine.


Place the dressing ingredients in a jar and shake vigorously to combine. Taste and adjust if needed. Drizzle the dressing over the salad and mix to combine, or drizzle over individual portions to taste.


Serve on a plate and sprinkle chopped cashews over the top (if serving all of the salad immediately the cashews can be mixed through with the other ingredients, however if you are going to store the salad the cashews will go soft, so it is better to reserve them and add when serving)


Optional serving suggestion: prepare and cook chicken schnitzel, slice into thin strips and serve on top of the salad


Original source Simply Failsafe ( recipe and image) 

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