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Vegan Tomato Pesto Chickpea Salad

Vegan Tomato Pesto Chickpea Salad
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

4

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’ Vegan Tomato Pesto

Step 4

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