This salad has crunchy textures, delicious flavors, and is packed with over 20g of protein per serving. It combines chickpeas, quinoa, and fresh vegetables, topped with a creamy ranch dressing made from silken tofu, herbs, and spices.
1: Preheat the oven to 200°C fan / 425°F.
2: Transfer the chickpeas to a baking tray, season with salt and pepper, drizzle with olive oil, toss to combine, and roast for 20-25 minutes or until crispy.
3: Add the quinoa to a small saucepan along with the vegetable stock and simmer with the lid off for around 20 minutes or until cooked.
4: To prepare the Ranch dressing, add the silken tofu, lemon zest and juice, dijon mustard, olive oil, and garlic cloves to a blender and blend until smooth. Transfer the dressing to a bowl and add the dill and parsley, stirring to combine.
5: Add the cucumber, cherry tomatoes, kale, red onion, and avocado to a large mixing bowl.
6: Combine the cooked quinoa and roasted chickpeas with the mixing bowl contents, then drizzle the ranch dressing over the salad. Stir to combine and serve.
