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.
Easy Roasted Chickpea, Tomato & Quinoa Salad
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1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes (use half)
- 20g whole almonds (use half) (Nuts)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 40g rocket (use half)
- 250ml kefir (use a quarter) (Milk)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 20g capers (use half) (Water, Salt, Vinegar)
- 1 pepper (use half)
- 80g quinoa (use half) (quinoa (100%))
- 2 tbsp red pepper tapenade (use half) (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 1 tsp smoked paprika (use half)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 595
Protein: 21g
Carbs: 45g
Fat: 29g
Ingredients
- 110g baby tomatoes
- 1 pepper
- 1 unwaxed lemon
- 80g quinoa (quinoa (100%))
- 20g whole almonds (Nuts)
- 20g capers (Water, Salt, Vinegar)
- 1 onion
- 250ml kefir (use half) (Milk)
- 1 tsp smoked paprika
- 40g rocket
- 2 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 230g chickpeas (Chickpeas, water, salt)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 595
Protein: 21g
Carbs: 45g
Fat: 29g
Easy Roasted Chickpea, Tomato & Quinoa Salad
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a sieve, a grater & a small bowl
Time to roast
- Drain the chickpeas and thoroughly dry, then add to one side of the large baking tray. Toss to 1 tsp oil, the smoked paprika and a pinch of salt and pepper
- Thinly slice the pepper. Cut the onion into 2cm wedges. Place onto the other side of the tray. Season with salt and pepper, then toss to 1 tsp oil. Roast all for 20-22 mins, until golden and softened
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Prep the rest
- Halve the tomatoes. Roughly chop the capers. Zest and halve the lemon
- Add the tomatoes, capers, juice from the lemon, 1 tbsp oil and a pinch of salt and pepper to the large bowl. Toss to coat
- Roughly chop the almonds and parsley
Make the dressing
- Combine the red pepper tapenade, lemon zest and the half bottle of kefir in the small bowl
- When ready, allow the veg to cool for a few mins, then add to the tomato bowl with the quinoa, rocket and half the parsley. Toss to combine
Serve up
- Share the salad between plates
- Drizzle over the kefir dressing. Scatter over the almonds and remaining parsley to finish
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