Serves: 4

Prep time:  20 mins

Cook time: 15 minutes

Ingredients

• 400g can chickpeas, rinsed and drained
• 70g (1/3 cup) tri-colour quinoa, rinsed and drained
• 60g (1/3 cup) cracked freekeh
• 350g broccoli, trimmed, cut into orets
• 145g (1 cup) frozen shelled edamame
• 200g tomato medley mix, halved
• 4 radishes, thinly sliced
• 1/2 cup fresh mint leaves (plus extra to serve)
• 2 tbsp pepitas
• 70g (1/2 cup) blueberries

Dressing

• 1 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp pure maple syrup

Method

1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper and spread chickpeas over prepared tray. Spray lightly with oil. Bake for 15 minutes or until golden and crisp.
2. Meanwhile, cook the quinoa and freekeh in a large saucepan of boiling water for 12 minutes or until just tender. Drain. Refresh under cold running water. Drain well.
3. Place 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.
4. Combine the cooked grains, broccoli, edamame, tomato, radish, mint and pepitas in a large bowl. Season.
5. Whisk together dressing ingredients (vinegar, oil and maple syrup) in a small bowl. Add the dressing to the salad and gently toss to combine.
6. To serve, add roasted chickpeas, blueberries and left over mint leaves on top.

Full recipe and image source: Taste Australia