Crunchy roasted chickpeas, combined with crisp radish and broccoli, plump edamame beans and sweet tomatoes, folded into quinoa and topped with fresh blueberries and English garden mint.
14 oz. (400g) can chickpeas, rinsed, drained
1 cup (170g) quinoa, rinsed, drained
1 broccoli, trimmed, cut into florets
1 cup (155g) frozen edamame beans, cooked
1 cup (150g) cherry tomatoes, halved
4 radishes, sliced
handful fresh mint leaves, plus extra, to serve
2 tbsp. pumpkin seeds
2 tbsp. apple cider vinegar
2 tbsp. extra virgin olive oil
1 tbsp. maple syrup* (or honey*)
½ cup (70g) blueberries
salt & pepper
Preheat the oven to 400°F (200°C). Line a baking tray with baking paper and spread the chickpeas over the tray. Rub the chickpeas with 1 tablespoon of olive oil and season with salt and pepper. Place the tray in the oven and bake for 15 minutes until golden.
Meantime, cook the quinoa according to the instructions on the packaging and drain well. Cook the broccoli until just tender and drain well.
Combine the cooked quinoa, broccoli, edamame, tomato, radish, mint and pumpkin seeds in a large bowl. Season with salt and pepper.
Whisk together the vinegar, oil and maple syrup in a small bowl. Add the dressing to the salad and gently toss to combine. Top with the roasted chickpeas, blueberries and extra mint leaves and serve immediately.
* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.
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