Serves: 4
Prep: 20 mins
Cook: 15 mins


Nutrition per serving:

306 kcal 10g Fats
43g Carbs 14g Protein
10g Fiber


   What you need :     

•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. honey

•½ cup (70g) blueberries

•salt and pepper

  What do you need to do :     

  • 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 grains, 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.