Crispy Chickpea and Mozzarella Salad

with Roasted Tomatoes

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low-carb
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low-carb
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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!

Nutty dressing, crispy chickpeas, creamy mozzarella, sweet tomatoes & tangy shallots come together in this colourful, low carb supper.

Cooking Time: 30 min

Cals 504 · Prot 30 · Carbs 46 · Fat 22

Ingredients

Number of people

Salad

Chickpeas 240 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

Nutty dressing, crispy chickpeas, creamy mozzarella, sweet tomatoes & tangy shallots come together in this colourful, low carb supper.

Cooking Time: 30 min

Cals 504 · Prot 30 · Carbs 46 · Fat 22

Instructions

photo

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.

photo

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.

photo

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.

photo

4 Toast almonds

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

photo

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.

photo

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!

Ingredients

Number of people

Salad

Chickpeas 240 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
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