Chickpea & Quinoa Pesto Salad

Chickpea & Quinoa Pesto Salad

We always keep the pantry stocked with cooked quinoa (or brown rice) and tinned chickpeas for when we want a really quick and healthy lunch or dinner. Make the pesto in advance or use a freshly made shop bought pesto and this literally takes 5 minutes to put together.

Chickpeas and nuts are amazing sources of protein so this recipe shows you just how easy it is to get enough protein on a veggie diet. Quinoa provides a small amount but what makes it special is that it is a complete protein, meaning it contains all the essential amino acids. This is rare for a plant source as other complete proteins include eggs and meat. Because of this, and the fact it's high in fibre, we use this grain often. The addition of red cabbage gives this dish a healthy dose of antioxidants. The high levels of these phytochemicals are thought to protect against cancers and Alzheimer's. One interesting use of cabbage has been as a home remedy for stomach ulcers or inflammation. It has the ability to reduce pain and heal stomach ulcers due to an amino acid called glutamine. Add in an iron-rich food like spinach and you've got a super nutritious meal ready in minutes!


  • 125g cooked quinoa
  • 1 400g tin of chickpeas (drained and rinsed)
  • 125g red cabbage
  • 2 handfuls of baby spinach
  • 4 TBSP pesto
  • 2 TBSP flaked almonds
  • 2 TBSP pistachios


  • Thinly slice the red cabbage.
  • Roughly chop the baby spinach.
  • Combine all of the ingredients together leaving the pesto until last. That's it!