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Indian Inspired Curried Roasted Chickpea Salad
Indian Inspired Curried Roasted Chickpea Salad

Indian Inspired Curried Roasted Chickpea Salad

with Mango Chutney Yoghurt Dressing

Recipe Development Team
Recipe Development TeamPublished on May 28, 2024

Looking for a quick and tasty midweek dinner option? Try cooking up our Indian Inspired Curried Roasted Chickpea Salad in just 20-25 minutes for a delicious and speedy meal.

Tags:
Veggie
New
Allergens:
Cereals containing gluten
Milk
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1 carton(s)

Chickpeas

1 sachet(s)

Curry Powder Mix

2 unit(s)

Garlic Clove**

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

80 grams

Green Beans

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

40 grams

Mango Chutney

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)1987 kJ
Energy (kcal)475 kcal
Fat20.3 g
of which saturates7.6 g
Carbohydrate51.6 g
of which sugars17.2 g
Dietary Fibre10.4 g
Protein18.5 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Aluminum Foil
Paper Towel
Lid
Large Bowl
Kitchen Shears

Cooking Instructions and Tips

Get Started
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper. Spread the chickpeas onto a baking tray. Drizzle with oil and sprinkle over the curry powder mix. Season with salt and pepper. 

c) Toss to coat evenly. Roast on the middle shelf of your oven until crispy, 16-18 mins. Carefully remove from the oven and turn halfway through.

d) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

 

Make the Croutons
2

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

 

Fry the Green Beans
3

a) While everything bakes, trim the green beans and cut into thirds. 

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

c) Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. 

d) Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Dress to Impress
4

a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a large bowl, combine the mashed garlic, yoghurt, mango chutney, cider vinegar and olive oil for the dressing (see pantry for amount). Taste and season with salt and pepper.

c) Halve the baby plum tomatoes and toss through the dressing. Set aside to macerate.

Toss the Salad
5

a) When everything's ready, add the croutons, roasted chickpeas, green beans, tomatoes and baby leaves to the dressing. Toss to evenly coat.

b) Taste and season with salt and pepper if needed. TIP: Don't add the leaves too early or they'll go soggy.

Serve Up
6

a) Share the salad between your serving bowls.

b) Crumble over the Greek style salad cheese to finish.

Enjoy! 

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