August 10, 2020
Serves: 2 Cooks In: 20 minutes
  1. Cook the quinoa as per the instructions on the pack. Once cooked, drain and spoon into a large mixing bowl.
  2. Grab a large bowl and place in the rocket, chickpeas, cherry tomatoes, spring onions and red onion.
  3. To make the dressing mix together the pesto and lemon juice in a small bowl.
  4. Drizzle the dressing over the salad and mix everything together to make sure the entire salad in evenly coated. Then you’re ready to serve. Enjoy!


  • Two large handfuls of rocket
  • 2/3 uncooked quinoa, rinsed
  • 1 x 400g tin of chickpeas, drained and rinsed
  • Two fist sized servings of cherry tomatoes, washed and halved
  • 2 spring onions, thinly sliced
  • ½ red onion, thinly sliced


  • 2 tbs of pesto
  • Juice of one lemon