Serving size

1 person 2 people 4 people

Ingredients

2 roasted red pepper

(Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
1 handful of fresh basil
40g whole almonds (Nuts)
230g chickpeas

(Chickpeas, water, salt)
4 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
40g rocket
15g pitted black olives

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
20g capers

(Water, Salt, Vinegar)
160g quinoa

(quinoa (100%))
1 tbsp red wine vinegar
200g baby tomatoes

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	148Kcal	419Kcal
	618kJ	1753kJ
Fat	8.4g	24g
of which saturates	0.9g	2.5g
Carbohydrates	11g	31g
of which sugars	2.6g	7.4g
Protein	4.8g	14g
Salt	0.52g	1.5g
Fibre	3.7g	10g

Back

Vegan Ready in 20 1/3 daily fibre 8 plants Low sat fat

Speedy Chickpea, Pesto & Tomato Salad

Prep time: 10 mins

Total time: 20 mins

Cuisine: Italian

Food group: Vegan

A vibrant salad bursting with juicy tomatoes, capers, olives and roasted red peppers. Almonds add crunch, while chunky chickpeas and fluffy quinoa pack extra fibre. A punchy dressing of green pesto and vinegar brings it all together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a sieve & a large mixing bowl

Get the quinoa on & prep

Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and allow to cool. Toss with 1 tbsp oil
Meanwhile, drain and rinse the chickpeas. Thinly slice the roasted peppers
Halve the tomatoes. Roughly chop the capers, olives and basil

Build the salad

Add the pesto, vinegar and 1 tbsp oil to the large mixing bowl
Add the chickpeas, peppers, tomatoes, capers, olives and basil. Season with salt and pepper

Last bits & plate up

Roughly chop the almonds for garnish. Add the cooked quinoa to the mixing bowl. Mix to combine
Gently toss the rocket through the salad and serve on plates. Sprinkle with the almonds