• 200g chickpeas Chickpeas, canned, drained
• 40g kale Kale, raw
• 60g asparagus Asparagus
• 60g cherry tomatoes Cherry Tomatoes
• 100g quinoa Quinoa, cooked
• 15g balsamic vinegar Balsamic Vinegar
• 5g olive oil Olive Oil

1. 1

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

2. 2

   Whisk together the balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, asparagus and cherry tomatoes with half the dressing.

4. 4

   Top with the chickpea and quinoa, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.