Vegan Loaded Colorful Power Salad

LEVEL

EASY

TIME

35 MIN

SERVES

4

NUTRITION

CALORIES

306

FAT

10g

PROTEIN

14g

CARBS

43g

INGREDIENTS

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 of fresh mint leaves, plus extra, to serve

2 tbsp. pumpkin seeds

2 tbsp. apple cider vinegar

2 tbsp. extra virgin olive oil

1 tbsp. honey

½ cup (70g) blueberries

salt and pepper

Recipe Key>>

INSTRUCTIONS

Step 1

Preheat the oven to 400°F (200°C). Line a baking tray with baking paper and spread the chickpeas over the tray.

Step 2

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.

Step 3

Meantime, cook the quinoa according to the instructions on the packaging and drain well. Cook the broccoli until just tender and drain well.

Step 4

Combine the cooked grains, broccoli, edamame, tomato, radish, mint and pumpkin seeds in a large bowl. Season with salt and pepper.

Step 5

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 roasted chickpeas and blueberries and serve immediately.

QUICK TIPS

You can add extra mint leaves for extra flavour.

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