Chickpea and Watercress Salad with Roasted Tomatoes
This fresh vegan salad combines chickpeas, watercress and slow-roasted tomatoes with olive oil and lemon dressing to make a flavoursome meal that’s ideal for lunch on a warm day.
Use canned chickpeas for the quick and easy version of this salad or boil dried chickpeas in advance if you have some extra time to spare – just make sure you rinse them well before adding them to the salad.
The slow-roasted tomatoes can be prepared well in advance be stored in the fridge, in an airtight container for up to 4 days. Same goes for the olive oil, lemon and herbs dressing.
As for the fresh herbs: go for parsley if you like classic flavours, or choose mint for some extra freshness.
Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 2
Rating:
Total Time: 60 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 200 200 g canned chickpeas, drained and rinsed
- 42.5 42.5 g watercress
- 0.5 0.5 small red onion, thinly sliced
- 75 75 g cherry tomatoes
- 25 25 g radishes
- 0.5 0.5 lemon
- extra virgin Spanish olive oil
- chopped fresh herbs
- sea salt
Method
- Preheat the oven at 110C. Slice the tomatoes in half and place them on a roasting tray. Season with salt and extra virgin olive oil. Roast for 40-45 minutes.
- Meanwhile, prepare the dressing by mixing 50ml extra virgin olive oil with the juice of the half lemon and a handful of finely chopped fresh herbs.
- Place the chickpeas in a large bowl, add the watercress, finely chopped red onion, sliced radishes and roasted tomatoes.
- Add the dressing just before serving.
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