Instructions

1. Cook the quinoa according to the packet instructions then cool. This can be done well ahead, but chill it until you’re ready to make the salad.
2. Thinly slice the spring onions. Peel, then slice the avocado flesh.
3. Put the quinoa in a mixing bowl, then add the olive oil, spices, lemon juice, spring onion & avocado pieces and the minced garlic.
4. Rinse the chickpeas under water, drain, then add to the salad.
5. Finally, add the coriander leaves then season with salt & pepper to your liking.
6. Toss well, then serve.