SUMMER SALAD BOWL
Our favorite salad bowl - this recipe has everything you need to start your day. Fresh, crunchy and super delicious. Prepare it too and you will see that you will fall in love with it…
- 100 g baby spinach (or black cabbage)
- 1 cup of chickpeas
- 1 teaspoon paprika powder
- 1/2 cup quinoa (cooked)
- 1 avocado
- 1/2 cup Parmesan flakes
- 1/3 cup sun-dried tomatoes
- 1/4 cup chopped cashews
(For 3 people)
- 3 tablespoons of mustard
- 1 tablespoon of honey
- 3 tablespoons of extra virgin olive oil
- 1 pinch of salt
- 2 tablespoons of water
Step 1. Heat the oven to 200c.
Step 2. First, remove the water from the chickpeas, rinse them under water and dry them well with a towel. In a bowl, add chickpeas, oil, salt and paprika. Mix well.
Step 3. In a pan with baking paper, pour the chickpeas (they must not be on top of each other but well distributed) and then in the oven for at least 15 minutes. Once golden, remove them from the oven and let them cool for at least 5 minutes.
Step 4. For the sauce, in a small bowl combine mustard, honey, extra virgin oil, salt and water. Mix well and adjust with water according to the creaminess to find the ideal consistency.
Step 5. In a large bowl, add lettuce (spinach or kale), quinoa, crunchy chickpeas, avocado, diced sun-dried tomatoes, parmesan shavings, cashew nuts, and honey mustard dressing.
Step 6. Mix everything well and voilaaa!!!