Quinoa Chickpea Plant-Based Salad – A Vegan Buddha Bowl

Ingredients

• 1 cup quinoa
• 1 cup chickpeas
• 1 cup mixed veggies – French beans, cauliflower, carrot, capsicum, purple cabbage, spring onion leaves, amaranth leaves
• 1 tomato cut into dice
• 1/2 cucumber cut into dice
• 1/2 tsp sesame seeds
• 1/2 tsp pumpkin seeds
• 1/2 tsp melon seeds
• 2 tsp olive oil
• 2 tsp lemon juice
• 1 tsp black pepper powder
• Salt to taste
• 1 tsp cilantro
• Water as required

Steps

1. Wash quinoa and soak for 1 hour. Cook in a pressure cooker. Soak chickpeas and cook in a pressure cooker.
2. Cut all veggies and keep them handy. In a pan add olive oil, and stir-fry them on a high flame. Transfer to a plate.
3. Blanch beans, carrots, and cauliflower florets. Strain out water. Add salt, black pepper powder, and lemon juice. Toss them.
4. Now arrange all in a bowl. Add sesame, pumpkin, and melon seeds for a little crunch texture. Enjoy..