Ingredients
1 Can Chickpeas
Olive Oil
Salt
1 Teaspoon Paprika
½ Cup Quinoa
½ Cup Corn
1 Red Onion, diced.
1 Avocado, diced.
Crushed Garlic
Crushed Chilli
Lemon Juice
Salt & Pepper
Cashews (optional)
Method:
1. Cook ½ cup quinoa in boiling water as per packet instructions.
2. Coat chickpeas in olive oil, salt and paprika. Bake / air fry on 180 Deg C for 15-20 minutes (until crispy).
3. To a bowl, add the quinoa, chickpeas, corn, red onion and avocado. Mix to combine.
4. To a small bowl, add olive oil, chilli and garlic. Mix to combine. Add this to the salad mix and combine.
5. Add salt and pepper to taste, and some lemon juice (1-2 teaspoons).
6. Top with cashews for an extra crunch!
* If you're having this the next day, melt some cheese over and in it for some extra goodness :)