Gochujang Chickpea Salad

Ingredients

• 400 g chickpeas, drained
• 200 g quinoa
• 150 g mixed greens
• 1 courgette, diced
• 150 g spinach
• 30 g gochujang and 30 ml soy sauce
• 15 ml sesame seeds and 2 sliced spring onions
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Cook 200 g quinoa according to the package directions if needed, then let it cool slightly.

2. Step 2

   Season the chickpeas with salt and black pepper.

3. Step 3

   Heat 15 ml oil in a skillet over medium-high heat and cook the chickpeas for 4 to 5 minutes until lightly crisp.

4. Step 4

   Add 150 g mixed greens to a large bowl along with 1 courgette, diced and 150 g spinach.

5. Step 5

   Add the warm grain and the cooked protein to the bowl.

6. Step 6

   Drizzle the salad with 30 g gochujang and 30 ml soy sauce and toss it gently.

7. Step 7

   Finish the salad with 15 ml sesame seeds and 2 sliced spring onions and divide it between bowls.