Bang bang chicken & chickpea shake-up salad
Add to favourite + Print Print

Bang bang chicken & chickpea shake-up saladNew Recipes

Try bang bang chicken in a salad in this vibrant summer dish. Packed with protein, flavour and lots of different textures, it makes a tasty lunch

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 542
  • fat 22g
  • saturates 4g
  • carbs 42g
  • sugars 0g
  • fibre 13g
  • protein 36g
  • salt 1.57g

Ingredients

  • 400g can chickpeas
  • 2 tsp vegetable oil
  • ½ tsp curry powder
  • 1 cooked chicken breast , shredded
  • 1 medium carrot , cut into fine matchsticks or grated
  • 125g red cabbage , finely shredded
  • ½ red onion , finely sliced
  • 75g sugar snap peas , sliced on an angle
  • 1 tbsp toasted sesame seeds
  • 2 tbsp peanut, almond or sunflower butter
  • 1 tbsp soy sauce or tamari
  • 2 tsp sesame oil
  • 1 ball stem ginger , finely chopped, plus 1 tbsp syrup
  • 2 limes , zested and juiced

Method

  1. Heat the oven or air fryer to 200C/180C fan/gas 6. Tip the chickpeas into a bowl, drizzle with the oil, season and scatter over the curry powder. Mix to coat, then tip onto a roasting tray or into the air fryer basket and cook for 8-10 mins until crispy. Leave to cool. Will keep for a few days in a sealed container.

  2. Mix all the ingredients for the dressing with a pinch of salt and 2 tbsp water. If you’re transporting the salad for lunch, divide the dressing between 2 containers, then layer all the remaining salad ingredients in a container in the order they’re listed. Finish with the crispy chickpeas. When ready to serve, shake everything together to coat in the dressing. If you’re serving straightaway, simply toss everything through the dressing in a large bowl.

Suggested recipes from this collection...