• 200g chickpeas Chickpeas, canned, drained
• 40g rocket Rocket
• 60g edamame beans Edamame Beans
• 60g asparagus Asparagus
• 100g quinoa Quinoa, cooked
• 7g honey Honey
• 7g mustard Mustard, Dijon
• 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 honey-mustard dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, edamame and asparagus 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.