salt to taste(I like to use salt flakes here, but regular salt will do too)
Instructions
Preheat the oven to 180°C fan.
Drain and rinse the chickpeas. Place them onto a baking tray lined with baking paper. Add the salt and olive oil and give everything a good mix. Roast the chickpeas at 180°C fan for 25-30 minutes until they're crispy.
Heat up a pot of water. Trim the green beans and both ends. Once the water is boiling, blanch the green beans for 1-1.5 minutes until they are bright green.
Rinse the green beans with cold water immediately after blanching or put them into an ice bath until they're fully cooled down.
Using the same pot, add the quinoa and 300g water. Cook the quinoa on medium heat for about 12 minutes until the little seeds have opened up. Then, turn off the heat and add a lid. Let the quinoa steam for 5 minutes.
In the meantime, cut the cooled green beans into 1cm pieces.
Once everything is cooked/roasted, add the crispy chickpeas, green beans and quinoa into a salad bowl together with the parsley and mint leaves.
Cut the avocado into chunks and juice 1/2 lime. Add both to the salad and give the salad a good mix until everything is combined.
Taste the salad and season it with some extra salt and/or more lime juice.