Chickpea and Sweetcorn Salad
with avocado and crumbled fetaCalories
:
723 kcalProtein
:
24.2g proteinTotal
:
35 minutesDifficulty
:
MediumCarb Smart
Veggie
Allergens:
- Mustard
- Milk
Chickpeas coated in paprika and baked to a crispy consistency make the perfect adornment for the creamy feta and crunchy veg that make up the rest of this abundant salad bowl.
Ingredients
Serving amount
1 pack(s)
Chickpeas
1 sachet(s)
Paprika
(Contains: Mustard)
1 unit(s)
Onion
½ unit(s)
Bell Pepper
½ unit(s)
Lime
5 grams
Coriander
1 unit(s)
Sweetcorn
1 sachet(s)
Ground Cumin
1 pack(s)
Feta D.O.P
(Contains: Milk)
1 unit(s)
Avocado
60 grams
Salad Leaves
Not included in your delivery
2 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3026 kJ
Energy (kcal)723 kcal
Fat46.6 g
of which saturates12 g
Carbohydrate40.7 g
of which sugars11.6 g
Dietary Fiber17.9 g
Protein24.2 g
Salt3 g
Trans Fat3.1 g
Potassium812 mg
Calcium53.9 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas in a sieve.
- On a lined baking tray, toss the chickpeas with a drizzle of oil, half the paprika and a pinch of salt.
- Spread out in a single layer.
- Bake until the chickpeas are golden, 20-25 mins.
2
- Meanwhile, halve, peel and finely chop the onion.
- Halve the bell pepper and discard the core and seeds. Chop half into thin strips (per 2P).
- Quarter the lime.
- Roughly chop the coriander (stalks and all).
- Drain the sweetcorn in a sieve.
3
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the onion and sliced bell pepper until starting to brown, 3-4 mins.
- Add the drained corn and half the cumin.
- Cook until starting to char, 2-3 mins.
- Transfer to a plate to allow to cool. Remove the pan from the heat.
4
- To make your dressing, mix 2 tbsp oil (per 2P) with the remaining paprika and cumin in a salad bowl.
- Squeeze in the juice of one lime wedge (per 2P).
- Season to taste with salt and pepper.
- Mix well to combine.
5
- Crumble the feta.
- Trim half the salad leaves (per 2P), halve lengthways and thinly slice widthways.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh. Chop into small cubes.
- Add the chickpeas, salad leaves, half the avocado, half the cheese and half the coriander to the bowl with the dressing.
- Toss together until everything is evenly distributed.
6
- Adjust the seasoning with lime juice, salt and pepper—all to taste.
- Divide the salad between bowls.
- Spoon over the charred pepper, onion and corn.
- Sprinkle over the remaining avocado, coriander and cheese.
