Chickpea Salad Feature Set
A bright bazaar-style chickpea salad, Mexican sweet potato quesadillas, and an Italian creamy herb pasta using leftover chickpeas and herbs.
The three meals
Storage and reheating
Cool cooked sweet potato, quesadilla filling and pasta within 2 hours. Refrigerate leftovers for up to 48 hours. Reheat cooked components until steaming hot throughout and only reheat once. Chickpea salad is best eaten fresh; save plain chickpeas for Dinner 3 before adding feta, honey, pomegranate or adult seasoning. For babies and toddlers, keep portions separate before adding salt, chilli, honey, whole pomegranate seeds, large amounts of feta or parmesan, or adult dressings.