Vegan Tomato Pesto Chickpea Salad

On the table in 30mins

Serves 4

vegan

Ingredients

  • 2 tbsp. olive oil
  • 3 mixed peppers, halved, de-seeded and roughly chopped
  • 1 red onion, finely chopped
  • 800g chickpeas, drained and rinsed
  • 1 cucumber, sliced lengthways, de-seeded and sliced
  • Handful mixed black and green olives
  • 2 tbsp. capers
  • 100g radishes, trimmed and quartered
  • 250g mixed tomatoes - yellow, red and orange - halved
  • 1 jar Sacla' Vegan Tomato Pesto
  • Handful of flat leaf parsley, finely chopped

Method

  1. Preheat oven to 200°C/180°C fan. Add the peppers to a roasting tin and toss with 1 tbsp. olive oil. Put in the oven for 15-20 mins until tender. Remove and set aside
  2. Heat the remaining olive oil in a pan, add onion and season well. Cook for 2 mins until soft and set aside
  3. In a large mixing bowl, add peppers, onion, chickpeas, cucumber, olives, capers, radish and tomatoes. Stir in the Sacla’ Vegan Tomato Pesto
  4. Stir though the parsley, season if needed and transfer to a serving bowl

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