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.
Allergens
Utensils
Tags
Chickpeas
1 pack(s)
Paprika
1 sachet(s)
Onion
1 unit(s)
Bell Pepper
0.5 unit(s)
Lemon
0.5 unit(s)
Coriander
5 grams
Sweetcorn
1 pack(s)
Ground Cumin
1 sachet(s)
Greek Style Cheese
100 grams
Avocado
1 unit(s)
Salad Leaves
120 grams
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas in a sieve.
- On a lined baking tray, toss the chickpeas with a drizzle of oil, half the paprika and a pinch of salt.
- Spread out in a single layer.
- Bake until the chickpeas are crispy, 20-25 mins.
- 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 lemon.
- Roughly chop the coriander (stalks and all).
- Drain the sweetcorn in a sieve.
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry the onion and sliced 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.
- 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 lemon wedge (double for 4p).
- Season to taste with salt and pepper.
- Mix well to combine.
- 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.
- Adjust the seasoning with lemon juice, salt and pepper—all to taste.
- Divide the salad between bowls.
- Spoon over the charred pepper, onion and corn.
- Sprinkle over the remaining avocado, coriander and cheese.
2662
kJ
Energy (kJ)
636
kcal
Energy (kcal)
34.8
g
Fat
12.6
g
of which saturates
48.8
g
Carbohydrate
12.9
g
of which sugars
12.4
g
Dietary Fiber
24.5
g
Protein
0
mg
Cholesterol
2.58
g
Salt
with avocado and crumbled Greek style cheese
