- 400g can chickpeas, rinsed, drained
- 70g (1/3 cup) tri-colour quinoa, rinsed, drained
- 350g broccoli, trimmed, cut into florets
- 145g (1 cup) edamame
- 200g tomato medley mix, halved
- 4 radishes, thinly sliced
- 1/2 cup fresh mint leaves, plus extra, to serve
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp pure maple syrup
- 70g (1/2 cup) blueberries
Step 1Preheat oven to 200C/180C fan forced. Grease a baking tray and line with baking paper. Spread chickpeas over prepared tray. Spray lightly with oil. Bake for 15 minutes or until golden and crisp.
Step 2Meanwhile, cook the quinoa in a large saucepan of boiling water for 12 minutes or until just tender. Drain. Refresh under cold running water. Drain well.
Step 3Place broccoli and edamame in a steamer over a saucepan of simmering water. Cover and steam for 2-3 minutes or until just tender. Drain. Refresh under cold running water. Drain well.
Step 4Combine the cooked grains, broccoli, edamame, tomato, radish, mint in a large bowl. Season. Whisk together the vinegar, oil and maple syrup in a small bowl. Add the dressing to the salad and gently toss to combine. Top with roasted chickpeas, blueberries and extra mint leaves just before serving.