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.
Speedy Chickpea, Pesto & Tomato Salad
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.
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
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
Nutritional Information
Calories: 419
Protein: 14g
Carbs: 31g
Fat: 24g
Speedy Chickpea, Pesto & Tomato Salad
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.
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Cooking Instructions
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
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