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Quinoa and chickpea salad

Serves   4
Prep time: 10 mins
Cooking time: 25 mins

High in protein and gluten free, quinoa paired with chickpeas and roasted courgette make a deliciously hearty summer salad.

This recipe is part of a weekly meal planner for 5 recipes for 4, for under $100.

Quinoa salad




  • 250g quinoa*
  • 2 courgettes*, sliced or cut into chunks
  • 2 cans chickpeas, drained
  • 1 tablespoon oil
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • ¼ teaspoon salt
  • Pepper, to taste
  • 2 tomatoes*, cut into chunks
  • ½ red onion*, finely diced
  • 1 carrot*, grated
  • ½ cucumber*, diced
  • ½ bag seasonal salad leaves*

* These ingredients are shared with other recipes from the weekly meal planner.


  1. Cook quinoa according to package instructions.
  2. Heat oven to 200C bake or 180C fan bake. 
  3. Combine courgettes, chickpeas, oil, paprika, ground coriander, salt, and pepper in a roasting tray or large baking dish and toss to coat. Bake for 15 -20 minutes or until cooked to your liking. 
  4. Gently toss cooked quinoa, roasted courgette and chickpeas, and the remaining fresh ingredients in a bowl. Test taste, season with more pepper if you like or your favourite spices. Serve in bowls or plates. 

Cooking tips:

You can save the chickpea brine/aquafaba and turn it into mayonnaise, meringues, or use it in mousse.

Adapt it:

A punnet of cherry tomatoes also works well here. Bulghur wheat, pearl barley, and brown rice make tasty substitutions for this dish. 

Leftover tips:

Eat for lunch the next day.