Power Salad

Jun 14

Serves: 4

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

1/2 cup (70g) blueberries

salt & pepper

Nutrition Key

Kcal	Fats	Carbs	Protein
306	10g	43g	14g

*nutrition per serving

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.