Easy Roasted Chickpea, Tomato & Quinoa Salad

A Spring salad bursting with freshness. Stuffed with juicy vine tomatoes, capers and roasted red peppers. Almonds add crunch. Fibre-rich chickpeas and quinoa keep it filling. A punchy dressing of green pesto and vinegar brings it all together. Cook time: 30 mins Cuisine: Italian Food group: Vegan Key ingredient: Full-of-fibre chickpeas Allergens: Nuts ---- Nutritional Information Calories: 526 Protein: 19g Carbs: 36g Fat: 26g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240C / fan 220C / gas mark 9. Drain the chickpeas. Peel and halve the shallots. Add both to a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden, then set aside to cool slightly.

Step 2

Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.

Step 3

Halve the tomatoes. Roughly chop the capers. Thinly slice the pepper. Roughly chop the parsley. Add all to a mixing bowl with the pesto and vinegar. Toss with 1 tbsp olive oil, a pinch of sea salt and black pepper. Set aside.

Step 4

Roughly chop the almonds. Add the cooked quinoa, roasted chickpeas and shallots to the tomato bowl. Mix to combine.

Step 5

Gently toss the rocket through the salad, then serve on plates. Sprinkle over the almonds.