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.
739 Reviews
Cals 518 · Prot 25 · Carbs 46 · Fat 29
Vegetarian
Low Carb
Calorie smart
Try Hello Chef Now
30 min
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.
739 Reviews
Cals 518 · Prot 25 · Carbs 46 · Fat 29
Vegetarian
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Chickpeas
260 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) 2166 / 518
Fats (g) 28.8
of which saturated (g) 9.3
Carbohydrates (g) 46
of which sugars (g) 17.5
Fibers (g) 11.6
Proteins (g) 24.8
Salt (g) 1.9
*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

Roast chickpeas

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.
Roast tomatoes

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.
Pickle shallots

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.
Toast almonds

4 Toast almonds

Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.
Prep dressing and salad

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.
Serve

6 Serve

Once the chickpeas have cooled down a little, drain the shallots. Toss the chickpeas and the shallots with the spinach leaves, almond flakes and the pesto dressing. Divide the salad among plates and dot with the roasted tomatoes and mozzarella.
Tip! Dress your salad just before serving, otherwise it will go soggy.
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