with avocado and 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
0.5 unit(s)
Bell Pepper
0.5 unit(s)
Lime
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
40 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the chickpeas.
- Arrange on a lined baking tray and toss in a drizzle of oil, half the paprika, and salt.
- Bake for 20-25 mins until the chickpeas become crispy.
- Halve and peel the onion. Finely chop half (double for 4p).
- Chop half the pepper into strips (double for 4p).
- Cut the lime into quarters.
- Roughly chop the coriander.
- Drain the corn.
- Place a medium pan over high heat with a drizzle of oil.
- Once hot, brown the onion and pepper for 3-4 mins.
- Add the drained corn and half the ground cumin and fry for 2-3 mins.
- Reserve and cool on a plate.
- 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 with salt and pepper to taste.
- Mix well to combine.
- Crumble the Greek style cheese.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh. Chop into small cubes.
- Add the chickpeas, rocket, half the avocado, half the cheese and half the coriander to the bowl with the dressing.
- Mix well.
- Adjust the seasoning with lime juice, salt and pepper to taste.
- Divide the salad between bowls.
- Spoon over the fried pepper and onion.
- Sprinkle over the remaining cheese, coriander, and avocado.
622
kcal
Energy (kcal)
2604
kJ
Energy (kJ)
34.45
g
Fat
12.6
g
of which saturates
45.45
g
Carbohydrate
11.02
g
of which sugars
12.36
g
Dietary Fiber
24.45
g
Protein
0
mg
Cholesterol
2.46
g
Salt
with avocado and crumbled Greek style cheese
