Chickpea and Sweetcorn Salad with Irish Chicken
with avocado and crumbled Greek style cheese
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyMedium
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 pack(s)
Sweetcorn
1 sachet(s)
Ground Cumin
100 grams
Greek Style Cheese
(Contains: Milk)
1 unit(s)
Avocado
120 grams
Salad Leaves
260 grams
Diced Irish Chicken Breast
Not included in your delivery
2 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3824 kJ
Energy (kcal)914 kcal
Fat51.2 g
of which saturates14.4 g
Carbohydrate50.3 g
of which sugars13.3 g
Dietary Fiber18.2 g
Protein56 g
Salt3.2 g
Trans Fat3.1 g
Potassium743.8 mg
Calcium69 mg
Iron1.3 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
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.
- Fry the chicken until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the onion and sliced bell pepper and fry 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 Greek style cheese.
- Trim the salad leaves, 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 chicken, pepper, onion and corn.
- Sprinkle over the remaining avocado, coriander and cheese.
