Chickpea, quinoa and beetroot salad

My passion for food consumes me. I spend way too much time thinking about food. The other day I was thinking about how great it would be if I had the same passion for God. I love God, but I’m not as passionate about him as I am about food. I would absolutely love to one day say that, I’m consumed by God. To think about him all day long, meditate on his Word and fall in love with him all over again.

I made this vibrant salad for lunch and it’s the best salad I have ever had. It was the perfect combo, loved the sweetness from the roasted beetroot. I hardly use dressing in my salads, and when I do it’s usually garlic salt, pepper and a dash of lemon juice. I didn’t need dressing for this salad, the flavouring was enough. But if you must, just simply dress it with a little bit of olive oil and salt and pepper.

Chickpea, quinoa and beetroot salad


1 can of chickpeas
1 beetroot, sliced
1 zucchini, sliced
1/2 cup quinoa
A few leaves of cos salad
Half an avocado
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
salt and pepper to season


Preheat oven to 350 degrees (F). Line a large baking tray with baking paper. Wash and drain the chickpeas and pat dry with paper towel. Dry the beetroot with paper towels.

In a bowl, mix the chickpeas, beetroot, zucchini, oil, garlic powder, paprika, onion powder, salt and pepper. Spread on to the baking tray and throw in the oven for 15-20 minutes.

Combine the vegetables mix with quinoa, and season with salt and pepper. Layer cos salad on a plate, top with the quinoa mix. pomegranate seeds and avocado.