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:
Veggie
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total Time35 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
10 grams
Pumpkin Seeds
(May be present Sesame, Cereals containing gluten, Peanut, Nuts)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2770 kJ
Energy (kcal)662 kcal
Fat37 g
of which saturates13.1 g
Carbohydrate48.9 g
of which sugars12.6 g
Dietary Fiber12.4 g
Protein25.6 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
Cooking Steps
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.
2
- Meanwhile, halve, peel and finely chop the onion.
- 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.
3
- Place a pan over medium heat (no oil)
- Once hot, add the pumpkin seeds and dry-fry, shifting constantly, 1 min. Remove from the pan and set aside.
- Return the pan to high heat with a drizzle of oil.
- Once hot, fry the chopped 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.
4
- To make your dressing, mix 2 tbsp oil (double for 4p) with the remaining paprika and cumin in a salad bowl.
- Squeeze in the juice of one lime wedge (double for 4p).
- 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 pepper, onion and corn.
- Sprinkle over the pumpkin seeds and the remaining avocado, coriander and cheese.
