Chickpea, Peach & Mozzarella Summer Salad

Name: Chickpea, Peach & Mozzarella Summer Salad
Ingredients: 200g cooked quinoa / 1¼ cups cooked quinoa; 1 x 400g tin chickpeas / 1 x 15 oz can chickpeas, drained and rinsed; 2 ripe peaches, sliced; 125g mozzarella / 4½ oz mozzarella, torn; ½ cucumber, diced; 50g rocket / 2 cups arugula; ½ avocado, diced; 2 tbsp pumpkin seeds; 1 tbsp nutritional yeast; 2 tbsp fresh mint, chopped; 1 tbsp fresh parsley, chopped; 200g cooked quinoa / 1¼ cups cooked quinoa; 1 x 400g tin chickpeas / 1 x 15 oz can chickpeas, drained and rinsed; 2 ripe peaches, sliced; 125g mozzarella / 4½ oz mozzarella, torn; ½ cucumber, diced; 50g rocket / 2 cups arugula; ½ avocado, diced; 2 tbsp pumpkin seeds; 1 tbsp nutritional yeast; 2 tbsp fresh mint, chopped; 1 tbsp fresh parsley, chopped

fromalisonbladh.com www.alisonbladh.com/post/greek-yogurt-chicken-salad

Ingredients

Instructions

Place the quinoa, chickpeas, rocket, cucumber, peaches, avocado and mozzarella into a large bowl.
Add the pumpkin seeds, nutritional yeast, mint and parsley.
Mix the dressing ingredients together and pour over the salad before serving.
Toss and serve.
Place the quinoa, chickpeas, rocket, cucumber, peaches, avocado and mozzarella into a large bowl.
Add the pumpkin seeds, nutritional yeast, mint and parsley.
Mix the dressing ingredients together and pour over the salad before serving.
Toss and serve.