Recipe may contain peanuts, tree nuts and sesame.
This veggie-packed salad has protein and fibre galore to keep you feeling full for longer.
400g can chickpeas, rinsed, drained
2 red capsicums, deseeded, cut into 2cm pieces
1 tsp ground cumin
1 tsp smoked paprika
200g pkt podded frozen edamame
150g sugar snap peas, trimmed
3 tsp tahini
1 tbs warm water
2 1/2 tbs fresh lemon juice
1 tsp honey
1 small red onion, thinly sliced
250g packet microwave brown rice, warmed
60g baby spinach and rocket mix
5 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
Step 2Place the chickpeas(400g can chickpeas, rinsed, drained) and capsicum (2 red capsicums, deseeded, cut into 2cm pieces) on prepared tray. Spray with oil. Sprinkle with the cumin (1 tsp ground cumin) and paprika (1 tsp smoked paprika). Roast, tossing halfway though cooking, for 25 minutes or until the chickpeas are crisp.
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Step 3Meanwhile, cook the edamame (200g pkt podded frozen edamame) and sugar snap peas (150g sugar snap peas, trimmed) in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 4Combine the tahini (3 tsp tahini), water (1 tbs warm water), 11 ⁄2 tbs lemon juice (2 1/2 tbs fresh lemon juice) and 1 ⁄2 tsp honey (1 tsp honey) in a bowl. Set aside. Combine the remaining juice and honey in a separate bowl. Season with a large pinch of salt. Add the onion (1 small red onion, thinly sliced) and toss to combine. Set aside, stirring occasionally, for 10 minutes to pickle.
Step 5Divide the rice (250g packet microwave brown rice, warmed), spinach and rocket (60g baby spinach and rocket mix), edamame, sugar snap peas, roasted chickpeas and capsicum among serving plates. Drizzle over the tahini mixture. Top with the pickled onion to serve.
All quantities above are averages