Spicy Cucumber Chickpea Salad

Method

1. 1 Optional: Sprinkle the sliced cucumber with a pinch of salt and set aside to leech water. This will help drain any excess water from the cucumbers, preventing a watery salad.
2. 2 Boil the quinoa according to package instructions. Set aside to cool.
3. 3 In a separate jar or bowl, add the chili flakes, reduced salt soy sauce, peanut butter, miso paste, sesame oil, and a splash of water to thin. Shake until well combined. Pour into 3 dressing pots.
4. 4 Divide the cucumber, chickpeas, edamame, spring onions, pistachios, mint, and quinoa into the jars.
5. 5 Once ready to serve, top each jar with the dressing, then shake until well combined. Serve fresh.
6. 6 Can be stored up to 5 days in the fridge (without seasoning). Alternatively, pour the dressing straight into your salad jar but make sure it only touches the protein (chickpeas and edamame) and store for up to max 3 days in the fridge.