6-ingredient-salad with a basil-miso dressing

Serves 1.

Ingredients

• 100g cooked quinoa
• 1 can chickpeas
• 1/4 cucumber chopped
• 4 tomatoes, chopped
• 3 radishes, shaved into rounds (or very thin rounds)
• 1 tbsp pumpkin seeds, toasted
• A handful of fresh dill, chopped

For the basil-miso dressing:

• 40g fresh basil
• 1 tbsp miso paste
• Juice of 1/2 lemon
• 1 tbsp extra virgin olive oil
• 1 garlic clove
• 1 tsp maple syrup

Method:

1. Prehat your oven to 180 degrees celsius. Add the drained chickpeas to an oven tray and pat dry. Drizzle a little rapeseed oil over them and season with salt and pepper. Roast for 25-30 minutes until crispy.
2. Make the dressing by adding all the ingredients to a blender and blend until smooth and combined. Add a little water if needed to loosen.
3. Add the quinoa to the base of a bowl. Add a 1/3 of the chickpeas and keep the rest in an airtight container. You can leave these in a cupboard and use them again, as they should last for up to 5 days! Add the cucumber, tomato and radishes to the bowl and top with the seeds. Pour over your dressing and enjoy!