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Chickpea, Red Pepper & Balsamic Traybake
This traybake is the perfect 30-minute meal. The grains (we use quinoa or barley) are tossed with roasted chickpeas, sweet red peppers, red onion, crunchy sunflower seeds, pine nuts and rocket; then finished with a balsamic, maple and lemon dressing.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Preheat oven to 175°C (fan) / 345°F.
2
Place the drained chickpeas, peppers, onion and sunflower seeds on a baking tray; drizzle with olive oil and add a sprinkle of salt. Mix, then roast for ⏱️ 25 minutes, adding the pine nuts for the final ⏱️ 10 minutes.
3
While the vegetables are roasting, cook the pearl barley or quinoa according to packet instructions. Once cooked, place to one side until needed.
pearl barley3.5 oz
4
Once the veg is cooked, remove the tray from the oven and stir through the rocket, pearl barley or quinoa, balsamic vinegar, a drizzle of olive oil, maple syrup, lemon juice, salt and pepper. Mix everything together and finish with a drizzle of creamy tahini.
pearl barley3.5 ozbalsamic vinegar1 tablespoondrizzle of olive oilmaple syrup2 teaspoonslemon0.5tahini2 tablespoons
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