Sheet Pan Pesto Chickpea

Ingredients

• 400 g chickpeas, drained
• 1 courgette, diced
• 150 g spinach
• 300 g quinoa
• 45 ml vegan basil pesto
• 15 ml chopped basil
• 15 ml olive oil
• salt
• black pepper

Method

1. Step 1

   Preheat the oven to 220°C and line a large tray with baking paper.

2. Step 2

   Spread 1 courgette, diced and 150 g spinach on the tray.

3. Step 3

   Add 400 g chickpeas, drained to the tray and season everything with salt and black pepper.

4. Step 4

   Drizzle the tray with 45 ml vegan basil pesto and toss everything until coated.

5. Step 5

   Roast the tray for 18 to 22 minutes until the vegetables are tender and browned in spots.

6. Step 6

   Cook 300 g quinoa according to the package directions while the tray roasts.

7. Step 7

   Serve the roasted mixture over the cooked quinoa and finish it with 15 ml chopped basil.