Note: The maple chickpeas in this dish are a great textural addition to any salad. You can increase the quantity and store them in the cupboard in an airtight container for future use.
Preheat an oven to 180°C
Boil the quinoa in salted water until tender. Drain and place in the fridge to cool. Scatter the chickpeas onto a lined baking tray and bake for 90 minutes, or until golden and crisp. Mix the chickpeas through the maple syrup and return to the oven for a further 20 minutes.
Meanwhile, make the dressing by whisking the vinegar, oil and sugar together in a bowl, until the sugar has dissolved. Combine the cabbage, onion, quinoa, kale, coriander and chickpeas in a large bowl and toss with the dressing before serving.
1 tin chickpeas, drained
30ml maple syrup
2 cups quinoa
1 bunch kale, sliced
1 bunch coriander, leaves chopped
1 small red onion, thinly sliced
¼ red cabbage, shaved
¼ white cabbage, shaved
50ml apple cider vinegar
100ml light olive oil
1 tablespoon caster sugar