Crispy Chickpea and Mozzarella Salad
with Roasted Tomatoes
Nutty dressing, crispy chickpeas, creamy mozzarella, sweet tomatoes & tangy shallots come together in this colourful, low carb supper.
Cals 569 · Prot 26 · Carbs 58 · Fat 29
Vegetarian
Low Carb
Calorie Smart
30 min
Nutty dressing, crispy chickpeas, creamy mozzarella, sweet tomatoes & tangy shallots come together in this colourful, low carb supper.
Cals 569 · Prot 26 · Carbs 58 · Fat 29
Vegetarian
Low Carb
Calorie Smart
Ingredients
Salad
Chickpeas
240 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Cherry tomatoes
250 Grams
Water
10 ML
Honey
15 Grams
Shallots
1 Piece
Red vinegar
15 ML
Almond flakes
1*2*
30 Grams
Baby spinach
90 Grams
Mozzarella ball
4*
125 Grams
Dressing
Green pesto
2*4*
30 Grams
Olive oil
1 Tbsp
Lemon
1 Piece
Allergens
*1 Peanuts, *2 Tree Nuts, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2375 / 569 |
| Fats (g) | 28.7 |
| of which saturated (g) | 9.3 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 14.9 |
| Fibers (g) | 12.5 |
| Proteins (g) | 26.1 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast chickpeas
- Preheat the oven to 200°C/180°C fan.
- Drain, rinse and dry the chickpeas.
- Add them to a lined baking tray, drizzle with olive oil and sprinkle with salt.
- Roast in the oven for 20 min until crispy.
2 Roast tomatoes
- Meanwhile, add the cherry tomatoes to a second lined baking tray.
- Mix a further drizzle of olive oil and a splash of water with the honey and pour the mixture over the tomatoes.
- Give them a shake until fully coated.
- Roast in the oven for 15 min.
3 Pickle shallots
- Meanwhile, peel and slice the shallots very finely.
- Add them to a small bowl with the red vinegar and a pinch of salt and set aside.
4 Toast almonds
- Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown.
- Set aside.
5 Prep dressing and salad
- Combine the pesto with a drizzle of olive oil and the juice of half of the lemon - this is your dressing.
- Wash and dry the spinach.
- Drain and tear the mozzarella into small chunks.
6 Serve
- Once the chickpeas have cooled down a little, drain the shallots.
- Toss the chickpeas and shallots with the spinach, almond flakes and the pesto dressing.
- Serve the Crispy Chickpea Salad dotted with the Roasted Tomatoes and Mozzarella.
Tip! Dress your salad just before serving, otherwise it will go soggy.
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