Vegan Chickpea and Watercress Salad with Roasted Tomatoes

Chickpea and Watercress Salad with Roasted Tomatoes

Chickpea and Watercress Salad with Roasted Tomatoes

This fresh 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: Prep: 10 min | Cooking: 50 min

Servings: 2

Total Time: Prep: 10 min | Cooking: 50 min

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

  1. 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.
  2. 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.
  3. Place the chickpeas in a large bowl, add the watercress, finely chopped red onion, sliced radishes and roasted tomatoes.
  4. Add the dressing just before serving.

For more information and inspiration, visit www.oliveoilworldtour.eu or check out www.facebook.com/OliveOilWorldTourEU and www.instagram.com/oliveoilworldtouret and give them a follow.

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