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Crispy Chickpea Salad

Crispy Chickpea Salad

with avocado and crumbled Greek style cheese

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:
Under 650 calories
Veggie
Allergens:
Mustard
Milk
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1 pack(s)

Chickpeas

1 sachet(s)

Paprika

(Contains Mustard)

½ 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

Baby Gem

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

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Nutrition Values

Energy (kcal)632 kcal
Energy (kJ)2643 kJ
Fat34.8 g
of which saturates12.7 g
Carbohydrate47.7 g
of which sugars12.3 g
Dietary Fiber12.4 g
Protein24.4 g
Cholesterol0 mg
Salt2.58 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Baking Sheet with Baking Paper

Instructions

Bake the Chickpeas
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the chickpeas in a sieve.
  • Spread out on a lined baking tray and toss with a drizzle of oil, half the paprika, and a pinch of salt.
  • Bake until the chickpeas are crispy, 20-25 mins.
Prep the Veg
2
  • Halve and peel the onion. Finely chop half (double for 4p). 
  • Halve the bell pepper and discard the core and seeds. Chop half into thin strips (double for 4p).
  • Quarter the lime.
  • Roughly chop the coriander (stalks and all).
  • Drain the sweetcorn.
Time to Fry
3
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the onion and 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.
Make the Dressing
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 to taste with salt and pepper.
  • Mix well to combine.
Assemble the Salad
5
  • Crumble the Greek style cheese.
  • Trim the baby gem, 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 chickpeassalad leaves, half the avocado, half the cheese and half the coriander to the bowl with the dressing.
  • Toss together until everything is evenly distributed.
Finish and Serve
6
  • Adjust the seasoning with lime juice, salt and pepper—all to taste.
  • Divide the salad between bowls.
  • Spoon over the charred pepperonion and corn.
  • Sprinkle over the remaining avocado, coriander, and cheese.