Summary

Ingredients

• 100 g quinoa
• 1 can chickpeas, approx. 580 g drained weight
• 4 carrots, approx. 300 g
• 2 onion (s), young
• 8 date (s), dried, pitted, approx. 0 g
• 80 g raisins
• 50 g pistachios, without shell
• 5 tablespoon olive oil
• 4 tablespoon lemon juice
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ chili powder
• 0.5 ½ bunch parsley
• 2 tablespoon honey

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Instructions

1. Rinse the quinoa with hot water and boil it in 300 ml water for approx. 18 min.
2. Drain the chickpeas, grate the carrots, finely chop the spring onions and dates, chop the pistachios and mix everything with the quinoa and raisins.
3. For the dressing, finely chop the parsley, mix with the remaining ingredients and spread over the salad.
4. Can be served immediately or kept in the refrigerator for three days.
5. A real power salad.
6. 280 Kcal per serving.