Chili-Lime Roast Chickpea & Avocado Salad
crispy chickpeas with an avocado & tomato salad
salad
Time2 hr
Yield4 portions
Energy367 kcal
Components0
Ingredients
- 220gchickpeas, dry
- 5mloil, olive, regular
- 15mllime juice≈ 15 g lime juice
- 0.25tspsalt
- 1tspspice, chili powder
- 40gsweetcorn, frozen
- 10mllime juice≈ 10 g lime juice
- 0.125tspsalt
- 1tomato, cherry (pack (300g))≈ 300 g tomato, cherry
- 125gyoghurt, greek, homemade
- 0.5tspspice, garlic powder
- 0.5tspspice, onion powder
- 30gjalapeno, pickled
- 30mlherb, coriander, fresh≈ 4.32 g herb, coriander, fresh
- 160g, fleshavocado
- 15mllime juice≈ 15 g lime juice
- 40gcheese, feta
- 20mlherb, chives, fresh≈ 4 g herb, chives, fresh
Instructions
Process
- Chickpeas
- Toss with some oil, lime juice, salt. Spread in an even layer on a baking tray.
- Bake for 30 minutes at 200C fan.
- Toss with chili powder, roast 5 minutes more, then remove.
- Sweetcorn
- Roast for 10 minutes at 200C fan.
- Tomatoes
- Toss with the lime juice and a little salt, set aside.
- Dressing
- Blend the yoghurt, garlic powder, onion powder, half of the jalapenos, coriander stems, half of the coriander leaves, quarter of the avocado, lime juice, some salt.
- Combination
- Mix the tomato, corn, remaining jalapeno, coriander leaves, feta, avocado
- Keep the chickpeas aside until ready to serve (or if keeping portions for tomorrow). Mix in the chickpeas and dressing at the same time.
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 367 | 1469 |
| Protein | 17.3 | 69.2 |
| Carbohydrates | 34.8 | 139.3 |
| Total Sugars | 6.3 | 25.2 |
| Free Sugars | 0.3 | 1.1 |
| Fat | 16.6 | 66.3 |
| Saturated Fat | 5.0 | 20.0 |
| Fibre | 9.1 | 36.2 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.1 | 4.4 |
| Iron | 3.83 | 15.3 |
| Calcium | 191 | 763 |
| Vitamin B12 | 0.298 | 1.19 |
| Omega 3 | 0 | 0 |
| Magnesium | 94.2 | 377 |
| Potassium | 962 | 3850 |
| Caffeine | 0 | 0 |
| Cost | £1.11 | £4.46 |