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 541 · Prot 31 · Carbs 49 · Fat 25
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
30 min
photo
Nutty dressing, crispy chickpeas, creamy mozzarella, sweet tomatoes & tangy shallots come together in this colourful, low carb supper.
Cals 541 · Prot 31 · Carbs 49 · Fat 25
Vegetarian
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Chickpeas
260 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Cherry tomatoes
250 Grams
Water
10 ML
Honey
20 Grams
Shallots
1 Piece
Red vinegar
15 ML
Almond flakes
30 Grams
Baby spinach
90 Grams
Mozzarella ball
125 Grams
Dressing
Green pesto
30 Grams
Olive oil
1 Tbsp
Lemon
1 Piece

Tips for fussy eaters

Dress your salad just before serving, otherwise it will go soggy.

Pro tip

Serve with ciabatta or baguette for a carby version!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Roast chickpeas

Preheat the oven to 200°C/180°C fan. Drain, rinse and dry the chickpeas. Add them to a baking tray, drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 min until crispy.
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2 Roast tomatoes

Meanwhile, add the cherry tomatoes to a second 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.
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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.
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4 Toast almonds

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

Combine the pesto with a drizzle of olive oil and the juice of (half) the lemon - this is your dressing. Wash and dry the spinach. Drain and tear the mozzarella into small chunks.
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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.

Tips for fussy eaters

Dress your salad just before serving, otherwise it will go soggy.

Pro tip

Serve with ciabatta or baguette for a carby version!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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