Ingredients
For the salad:
100 g quinoa
1 pack of Cauldron Falafels
50 g baby kale
1 avocado, halved, de-stoned, peeled and sliced
40 g ready-to-eat edamame beans
½ carrot, grated
¼ red cabbage, thinly sliced
1 tbsp black sesame seeds
For the crispy chickpeas:
200g tinned chickpeas, drained and rinsed
1 tsp smoked paprika
½ tsp salt
1 tbsp olive oil
For the dressing:
1 avocado, halved, de-stoned and peeled
10 g fresh parsley
10 g fresh coriander
1 tbsp lime juice
50 ml water
½ tsp salt
½ tsp black pepper