Market Salad Bowl

This fresh market salad features massaged kale, quinoa, chickpeas, fresh radishes and carrots and topped with a salty sheep’s feta.

1 cup quinoa, cooked to direction
1 bunch of kale, washed, centre stem removed, roughly torn
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
1 can chickpeas, drained and rinsed
4 radishes, thinly sliced
2 carrots, thinly sliced or julienned
3-4 spring onions, thinly sliced
Sheep’s feta

Green Goddess Dressing:
1 avocado
1 small handful of chives, parsley (or combination of both), roughly chopped
1 small clove garlic, peeled
1 Tbsp apple cider vinegar
Sea salt
Water

View the full recipe at Bicyclette Boutique →