If you're like me, who gets tired of eating the same old bland salads, you're in for a treat with this amazing quinoa, chickpea, and salmon salad with pepitas! Packed with protein, fibre, and various textures and flavours, this salad is anything but ordinary. With a mix of nutty quinoa, hearty chickpeas, succulent salmon, and crunchy pepitas, every bite is a burst of flavour and texture. Whether you're looking for a filling lunch or a satisfying dinner, this quinoa, chickpea, and salmon salad with pepitas is perfect. And the best part? You can whip it up in just a matter of minutes.

Ingredients:

130g (1 cup) cooked quinoa

125g canned chickpeas, rinsed, drained

95g can pink salmon in springwater, drained, flaked

100g grape tomatoes, halved

40g sugar snap peas, trimmed, sliced

40g baby rocket

3 tsp fresh lemon juice

1 tsp extra virgin olive oil

2 tsp pepitas to serve



Instructions:

1. Combine the cooked quinoa, chickpeas, flaked salmon, chopped tomato, sugar snap peas, and rocket leaves in a large bowl.

2. Drizzle the lemon juice and olive oil over the salad, then toss everything together until well combined.

3. Sprinkle the salad with pepitas just before serving. Enjoy!

Optional Extras:

-To make this dish special, add some freshly chopped herbs such as parsley, coriander, or dill.

-You can also top the salad with some freshly grated parmesan cheese for a more indulgent version.

-Add roasted vegetables such as pumpkin, sweet potato, or zucchini for a more substantial meal.