Calorie-Conscious Crispy Chickpea Wedge Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs tomato
• 1pcs cos lettuce
• 1pcs avocado
• 380g chickpeas
• 20g slivered almonds
• 10g Italian seasoning
• 15ml olive oil
• 10ml red or white wine vinegar
• 30ml vegan mayonnaise

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting the recipe (see Kitchen notes). Thinly slice the cucumber. Finely chop the tomato. Trim the lettuce, then cut into wedges (see Kitchen notes). Coarsely chop the avocado. Drain and rinse the chickpeas.
2. Step 2 — Toast almonds
   Put the almonds in a cold medium frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Step 3 — Char chickpeas
   Heat 2 tsp olive oil in the same pan over medium-high heat. Add the chickpeas and 1 tsp Italian seasoning* and cook, stirring, for 3 mins or until slightly charred. Remove the pan from the heat.
4. Step 4 — Dress salad
   Combine 2 tsp olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the tomato, avocado and cucumber and gently toss to combine.
5. Step 5 — Serve up
   Put 2 tbs vegan mayonnaise and 2 tsp water in a bowl, season with salt and pepper and stir to combine. Divide the lettuce wedges among plates and top with the chickpeas and salad. Drizzle with the mayonnaise mixture, scatter over the toasted almonds and enjoy!
6. Step 6 — Kitchen notes
   To speed up the ripening process, put the avocado in a paper bag with a banana, close loosely, then leave on the kitchen bench for a day or two. ~ We have served this salad with big wedges of cos lettuce. If you prefer a chopped-style salad, simply shred the lettuce and toss with the chickpeas and salad.

Allergens

Sulfit, Almond