HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Chickpea Salad
topBanner
Crispy Chickpea Salad

Crispy Chickpea Salad

with avocado and Greek style cheese

Read more

Chickpeas coated in paprika and baked to a crispy consistency make the perfect adornment for the creamy Greek style cheese and crunchy veg that make up the rest of this abundant salad bowl.

Tags:Egg Free•Veggie•Nut free
Allergens:Mustard•Milk
Total Time35 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 pack

Chickpeas

1 sachet

Paprika

(ContainsMustard)

½ piece

Onion

½ piece

Bell Pepper

½ piece

Lime

5 g

Coriander

1 pack

Sweetcorn

1 sachet

Ground Cumin

100 g

Greek Style Cheese

(ContainsMilk)

1 piece

Avocado

40 g

Rocket

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)622 kcal
Energy (kJ)2604 kJ
Fat34.45 g
of which saturates12.6 g
Carbohydrate45.45 g
of which sugars11.02 g
Dietary Fiber12.36 g
Protein24.45 g
Cholesterol0 mg
Salt2.45 g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the chickpeas.
  • Arrange on a lined baking tray and toss in a drizzle of oil, half the paprika, and salt.
  • Bake for 20-25 mins until the chickpeas become crispy.
2
  • Halve and peel the onion. Finely chop half (double for 4p). 
  • Chop half the pepper into strips (double for 4p).
  • Cut the lime into quarters.
  • Roughly chop the coriander.
  • Drain the corn.
3
  • Place a medium pan over high heat with a drizzle of oil.
  • Once hot, brown the onion and pepper for 3-4 mins.
  • Add the drained corn and half the ground cumin and fry for 2-3 mins.
  • Reserve and cool on a plate.
4
  • To a salad bowl, add 2 tbsp oil (double for 4p) along with the remaining paprika and cumin.
  • Squeeze in the juice of one lime wedge (double for 4p).
  • Season with salt and pepper to taste.
  • Mix well to combine.
5
  • Crumble the Greek style cheese.
  • Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh. Chop into small cubes.
  • Add the chickpeas, rocket, half the avocado, half the cheese and half the coriander to the bowl with the dressing.
  • Mix well.
6
  • Adjust the seasoning with lime juice, salt and pepper to taste.
  • Divide the salad between bowls.
  • Spoon over the fried pepper and onion.
  • Sprinkle over the remaining cheese, coriander, and avocado.