Main Meals

Rainbow Roots, Beans & Hemp Pesto Puffed Chickpeas with Kumquats

Rainbow Roots, Beans & Hemp Pesto Puffed Chickpeas with Kumquats
Prep in
30 minutes
Cooks in
30 minutes

This dish is the perfect combination of light but filling, savoury and yet sweet, and works either as a stand alone serving, side dish or base for additions like poached eggs.

I adore the melding of all of the flavours and think the deep nuttiness of the hemp pesto is just divine.

Key Facts

  • Plant-Powered
  • Vegan
  • Gluten & Dairy Free
  • Delicious & Nutritious


For the salad:

  • 5-6 large carrots (I’ve used a selection of heritage varieties here)
  • 200g fine beans
  • 150g sugar snap peas
  • 5-6 kumquats
  • 400g tin chickpeas in water
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano or mixed herbs

For the pesto:

  • 1 large bunch parsley
  • 3 broccoli florets (approx 1/2 cup)
  • 3 garlic cloves
  • 1/4 cup hemp oil
  • 3 tablespoons lemon juice
  • 1/4 cup hemp seeds
  • 1/4 cup nutritional yeast (or use grated parmesan if not dairy free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper



Preheat your oven to 200C, line a large baking tray with parchment paper.


Wash the carrots, pat them dry then slice down their length. Arrange on the tray, drizzle over the coconut oil, toss together to coat then season with salt, pepper and the dried herbs. Pop into the oven to roast for 15 minutes.


Meanwhile drain and rinse the chickpeas, leaving them to one side.


To make the pesto add the parsley and broccoli to the bowl of a food processor, you can also add the garlic cloves whole at this point but I tend to chop them roughly to avoid larger bits accidentally getting left behind. Pulse until well chopped.


Add the remaining ingredients bar the hemp oil, blending until you have a relatively uniform paste. Scrape down the sides then drizzle in the oil with the motor running. Give it a mix and add 1-2 tablespoons water to loosen if it’s too thick, blend for a final time, test the seasoning adjusting if necessary then leave to one side.


Turn your carrots then pop back in to roast for another 15 minutes, adding the chickpeas to the tray for the final 6-7 minutes so they colour lightly and puff up.


Wash the green beans and sugar snaps, then pop the green beans in a steamer/metal sieve over a pan of boiling water to steam for 4 minutes.


Slice the sugar snaps along the diagonal and halve the kumquats.


Once everything is ready arrange your carrots, beans and sugar snaps on plates, tip the roasted chickpeas into your pesto and toss together before tumbling over your plates and topping with the kumquat pieces.












About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables