Name: Bang bang chicken & chickpea shake-up salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
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

A serving of bang bang chicken & chickpea shake-up salad

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

For the dressing

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

step 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.
step 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.