Quinoa, chickpea, avocado, walnut and tomato salad with turmeric lemon mustard dressing.

This is kind of like a tabbouleh, but without the fresh herbs and fine chopping which are characteristic of a real tabbouleh. By all means, add in fresh herbs if you have them- but the combination of ingredients here make a delicious, oil-free, summer bowl of goodness which will give you bags of energy.

Serves: 2

Prep: 10 mins

Cook: 15 mins


1 cup quinoa, cooked in 2 cups water

Handful tomatoes, chopped small

30g walnuts, crushed

1 tbsp ground flaxseed

2 spring onion, chopped

5 radish, chopped fine

1x 400g tin chickpeas, drained

1 tsp turmeric

Juice 1 lemon

1 tbsp wholegrain mustard

Salt and pepper to taste


  1. Cook the quinoa on a simmer for around 15 minutes, or until tender.
  2. Finely slice the tomatoes, spring onions, radish, avocado, and any other vegetables you fancy
  3. In a large bowl, mix the vegetables with the cooked quinoa and a tin of chickpeas
  4. In a jar, shake together the lemon juice, mustard, turmeric, and salt and pepper to taste.
  5. Dress the salad and serve mixed together with some green leaves like rocket or lettuce, and sprinkled with a handful of seeds.

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