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Roasted tomato, quinoa and crispy chickpea salad with creamy cashew dressing

Throwing a vegan dinner party? This roasted tomato and quinoa salad makes a fabulous starter and the creamy cashew dressing adds a richness so no one will be missing the meat or dairy!

Serves 6

Prep Time 20 min

Cooking Time 55 min

Ingredients

  • 500g cherry tomatoes
  • 5tsp olive oil
  • 1tbsp roughly chopped fresh thyme
  • 2 x 400g cans chickpeas in spring water, drained
  • 375g quinoa, rinsed and drained
  • 70g lightly toasted almonds, roughly chopped
  • Zest and juice 1 lemon
  • ½ x 25g bunch fresh flatleaf parsley, roughly chopped
  • ½ x 25g bunch fresh basil, roughly torn
  • For the creamy cashew dressing
  • 70g cashew nuts
  • 1 garlic clove, chopped
  • 1tbsp nutritional yeast flakes (optional)
  • Juice ½ lemon

Method

    1. Heat the oven to 160°C/fan 140°C/gas 3. Line 2 baking trays with non-stick baking paper. Arrange the tomatoes on 1 tray, drizzle with 1tsp of the olive oil, scatter with the thyme and season with freshly ground black pepper. Roast for 30–40 min until soft and semi-dried. Remove and set aside, then increase the oven temperature to 190°C/fan 170°C/gas 5.
    2. Meanwhile, put the cashews for the dressing in a bowl and cover with boiling water. Set aside for 20–30min.
    3. Spread out the chickpeas on the second baking tray. Season with pepper and drizzle with 2tsp olive oil. Roast for 10–15min, turning every 5 min, until they are crispy and golden brown.
    4. Cook the quinoa according to the pack instructions. Set aside to cool.
    5. Drain the cashews and put in a blender along with the other dressing ingredients and 100ml cold water. Blend on high until smooth. Add an extra 1–2tbsp water if it’s too thick.
    6. In a large bowl, gently combine the cooled quinoa, roasted tomatoes and chickpeas, almonds, lemon zest, parsley and basil. Squeeze over the lemon juice and drizzle over the remaining 2tsp oil.
    7. Divide the salad among 6 plates and drizzle over the cashew dressing.

NUTRITIONAL YEAST adds a rich umami (savoury) flavour. Just 5g supplies nearly all your vitamin B12 daily needs, plus it’s a source of zinc.
MAKE AHEAD Freeze the salad – just make the dressing when ready to serve.

Nutrition per serving

Read more on how we calculate nutrition.
509 21.6g 22g 2.9g 11.5g 8.5g 0.1g 139mg 50.8g 7.8mg

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