Spiced Chickpea Salad with Quinoa & Spinach Spiced Chickpea Salad with Quinoa & Spinach

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings




In large bowl, toss chickpeas with olive oil, paprika, cumin, turmeric, and cayenne (if using). Season with salt and pepper. Transfer to large skillet over medium heat; set bowl aside. Cook chickpeas, stirring occasionally, until golden and crispy, about 8 minutes. Transfer to plate; let cool.

Add pumpkin seeds to bowl and toss with any oil and spices remaining in bowl. Transfer to skillet and toast pumpkin seeds over medium-high heat, adding more oil if needed, for 2 minutes. Let cool.


Arrange spinach and watercress on serving platter; top with quinoa, radishes, beets, eggs and chickpeas.

Combine olive oil, vinegar, mustard and oregano; drizzle over salad. Sprinkle with salt, pepper and pumpkin seeds.

Nutritional facts PER SERVING: about

  • Fibre 12 g
  • Sodium 185 mg
  • Sugars 9 g
  • Protein 20 g
  • Calories 465
  • Total fat 23 g
  • Cholesterol 185 mg
  • Saturated fat 5 g
  • Total carbohydrate 44 g
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Lunch & Dinner

Spiced Chickpea Salad with Quinoa & Spinach