Name: Avocado Quinoa Salad with Spiced Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 450g can of chickpeas (drained and rinsed in cold water then dried in kitchen paper ); 1 tsp ras el hanout spice mix (see notes); 1 tbsp olive oil; 100 g quinoa (dry weight) just over half a cup; 2 medium ripe avocados (peeled, stones removed then chopped); 2 stalks of celery (chopped); 1/2 a cucumber (180g) (chopped); 180 g cherry tomatoes (1 1/4 cups) (cut in half); 1 handful of flat leaf parsley (finely chopped); 1 medium echalion shallot (banana shallot) (finely chopped); 3 tbsp apple cider vinegar; 1 heaped tsp wholegrain mustard; 80 ml extra virgin olive oil (1/3 of a cup); 1/4 tsp ground black pepper; 1/4 tsp ground sea salt