Vegan Tomato Pesto Chickpea Salad

Name: Vegan Tomato Pesto Chickpea Salad
Prep time: THMS
Cook time: THMS
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

Vegan, 'free-from' and full of flavour, this salad showcases the best of Mediterranean flavours. Plump olives, juicy tomatoes and crisp peppers tumble through nutty chickpeas and a jar of our Vegan Tomato Pesto. Sunshine in a bowl.

Cook Time

30 mins

Serves

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

How to make the recipe

Step 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

Step 2

Heat the remaining olive oil in a pan, add onion and season well. Cook for 2 mins until soft and set aside

Step 3

In a large mixing bowl, add peppers, onion, chickpeas, cucumber, olives, capers, radish and tomatoes. Stir in the Sacla‚Äô Vegan Tomato Pesto

Step 4

Stir though the parsley, season if needed and transfer to a serving bowl