High Protein Quinoa Ranch Salad

Method

1. Preheat the oven 200°C fan / 425°F. 
2. Transfer the chickpeas to a baking tray, season with pinches of salt and pepper and drizzle with olive oil. Toss to combine then roast for 20-25 minutes or until crispy.
3. Next, add the quinoa to a small saucepan along with the vegetable stock and simmer with the lid off for around 20 minutes or until cooked.
4. Meanwhile, to prepare the Ranch dressing, add the silken tofu, lemon zest and juice, dijon mustard, olive oil and garlic cloves to a blender (see notes if you don't have a blender). Blend until smooth then transfer the dressing to a bowl and add the dill and parsley. Sir to combine.
5. Add the cucumber, cherry tomatoes, kale, red onion and avocado to a large mixing bowl.
6. Throw the cooked quinoa and roasted chickpeas into the mixing bowl. Then drizzle the ranch dressing all over the salad. Stir to combine and it’s all done.