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Gluten Free

BBQ-Spiced Chickpea & Quinoa Power Bowl

with Mango, Baby Greens & Jalapeño-Cilantro Dressing

Cooking time

30 minutes


2 / 4


831 /serving

With its nutty flavour, soft but crisp texture and high protein and fiber content, quinoa really earns its title of “superfood”! In this energizing recipe we combine the grain with sautéed chickpeas, juicy mango, crunchy carrots and cucumbers and baby lettuce leaves to create a satisfying, healthful and fresh meal. Drizzled with a tangy sour cream, lime and coriander vinaigrette and as much jalapeño pepper as you like, this as vegetarian feast has all the makings of a winning dinner!

We will send you:

  • 200g Carrots
  • 1 Bunch of cilantro
  • 1 Lime
  • 2 Cucumbers
  • 60g Baby lettuce
  • 1 Jalapeño pepper
  • 1 Mango
  • 95g Red & white quinoa
  • 540ml Chickpeas (canned)
  • 94g Sour cream
  • 6g Mexican spice blend (garlic, salt, cumin, oregano, onion, paprika, dried tomatoes, ancho, red bell pepper, green bell pepper, sesame seeds, coriander seeds, chili, Cayenne pepper, sunflower oil)

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
18 g
Saturated Fat
4 g
1013 mg
Total Carbs
136 g
28 g
33 g
28 g
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Cook the quinoa
In a medium pot, combine the quinoa, 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside in a warm spot.
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Mise en place
While the quinoa cooks, juice the lime. Peel and grate the carrots. Peel the mango and small dice the flesh. Small dice the cucumbers. Drain and rinse the chickpeas. Finely chop the cilantro leaves and stems. Halve the jalapeño, remove the ribs and stems and mince. Thoroughly wash your hands after this step – the pepper is spicy.
a picture
Cook the chickpeas
In a large pan, heat a drizzle of olive oil on medium-high. Pat the drained chickpeas dry with paper towel and add to the pan; season with the spice blend and S&P. Cook, stirring occasionally, 6 to 7 minutes, until golden brown. Transfer to a plate and set aside to cool.
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Make the jalapeño-cilantro dressing
While the chickpeas cook, in a bowl, combine the sour cream, cilantro, lime juice and as much of the jalapeño as you’d like (depending on how spicy you’d like the dish to be - add ½ for medium spicy); season with S&P to taste.
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Assemble the salad & serve
In a large bowl, combine the quinoa, chickpeas, mango, carrots, cucumber and lettuce. Drizzle with as much of the jalapeño-cilantro dressing as you’d like; season with S&P to taste and toss to thoroughly combine. Divide the finished salad between your plates. Bon appétit!