200g quinoa

200g chickpeas, drained

200g cherry tomatoes, halved

½ small broccoli, finely chopped

1 tbsp olive oil

Juice of 1 lemon

30g pumpkin seeds

100g pistachios, shelled

Flaked sea salt and cracked black pepper

For the dressing 

1 tbsp olive oil

2 tbsp tahini

2 tbsp water

1 tbsp honey

Pinch dried thyme

Juice and zest 1 lemon

½ tsp Malden salt


Step 1: Make The Quinoa

Put the quinoa in a saucepan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer gently for 10–12 minutes until the quinoa is cooked and the tail has separated from the seed. Drain in a sieve and rinse under cold running water until cool. 

Step 2: Mix The Salad

 Tip the quinoa into a large mixing bowl and add the chickpeas, broccoli and cherry tomatoes, lemon juice and olive oil. Season with salt and pepper, then mix together. Tip the salad onto a large serving platter. 

Step 3: Toast The Seeds

Toast the pumpkin seeds in a small dry frying pan over a medium heat until lightly golden. Sprinkle the seeds over the salad along with the shelled pistachios. 

Step 4: Make The Dressing

To make the dressing place all the ingredients into a food processor or nutribullet and blitz until smooth. Pour over the salad and add a good grind of cracker black pepper.

About The Detox Kitchen
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