Quick Curried Roasted Chickpea Salad
with Mango Chutney Yoghurt Dressing
Fall in love with salads again with our Quick Curried Roasted Chickpea Salad. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your salad whilst still getting your veg in.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 carton(s)
Chickpeas
2 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
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
1 sachet(s)
Curry Powder Mix
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
Utensils
Instructions
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.
c) Roast on the middle shelf of your oven until crispy, 18-20 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.
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.
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.
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.
a) When the chickpeas have 5 mins left, carefully remove from the oven and drizzle with oil. Sprinkle over the curry powder, season with salt and pepper, then toss to coat and return to the oven for the remaining time.
b) When everything's ready, add the croutons, roasted chickpeas, green beans, tomatoes and baby leaves to the dressing. Toss to evenly coat.
c) Taste and season with salt and pepper if needed. TIP: Don't add the leaves too early or they'll go soggy.
a) Share the salad between your serving bowls.
b) Crumble over the Greek style salad cheese to finish.
