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Peach & Roast Chickpea Salad

Name: Peach & Roast Chickpea Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 3 Peaches; 30g Feta Cheese (optional); handful Rocket; handful Lettuce Leaves; handful Spinach; 1 tin Chickpeas; 30g Sunflower seeds; 3 tbps Lemon Juice; 2 tsp Olive Oil; 1/2 tsp Wholegrain Dijon

Vegan
Vegetarian

This recipe serves 4 at 1.5 Bites per serving

Preparation Time	10mins
Cooking Time	20mins
Level	Easy
Serves	4
Bites	1.5

Ingredients

3 Peaches

30g Feta Cheese (optional)

handful Rocket

handful Lettuce Leaves

handful Spinach

1 tin Chickpeas

30g Sunflower seeds

3 tbps Lemon Juice

2 tsp Olive Oil

1/2 tsp Wholegrain Dijon

Method

Drain, wash and pat dry one tin of chickpeas. Spritz with low cal spray oil and sprinkle with paprika. (For more ideas on toppings – click here)

Place on a parchment paper on a baking tray and oven bake on a high heat until golden.

In a bowl, add the mixed leaves, the roasted chickpeas and top with feta cheese.

De-stone 2 peaches and cut into eights, adding them to the mix.

Sprinkle the sunflower seeds on top.

For the Dressing:

Blitz one de-stoned peach in a blender and add in 3 tbsp of lemon juice, 3 tsp of olive oil, 1/2 tsp of wholegrain dijon mustard and some cracked black pepper. Blitz until smooth and serve on the side of your salad.

Chef’s note: This salad goes great with roast chicken or tuna.