Samosa salad

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Samosa salad Easy Food

Serves 4


For the crispy chickpeas:
1 x 400g tin of chickpeas, drained, rinsed and thoroughly dried
1 tsp curry powder
1 tsp cumin
1 tsp garlic powder
1 tsp dried chilli flakes (optional)
Salt and black pepper
1 tbsp rapeseed oil


For the dressing:
1 bunch of fresh coriander
3 garlic cloves
½ tsp dried oregano
3 mint leaves
3 tbsp olive oil
Juice of 1 lemon
1 tsp curry powder
Pinch of cumin seeds


For the salad:
1 bunch of baby carrots
450g baby new potatoes
1 tsp curry powder
1 tbsp rapeseed oil


To assemble:
200g baby spinach
150g peas, thawed if frozen
2 shallots


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. On a large, rimmed baking tray, toss the chickpeas together with the curry powder, cumin, garlic powder, chilli flakes (if using), the rapeseed oil and some salt and pepper. Spread the chickpeas out into an even layer. Roast in the bottom half of the oven for 15-20 minutes until crispy.
  3. On a separate baking tray, toss the carrots and potatoes in the curry powder, rapeseed oil and some salt and pepper and roast along with the chickpeas for 15-20 minutes.
  4. Combine all of the ingredients for the dressing in a blender or food processor and whizz until smooth.
  5. On a large serving platter, spread out the spinach leaves, peas and shallots. Top with the crispy chickpeas and roasted vegetables. Drizzle over the dressing and serve.

Per serving: 476kcals, 19.2g fat (2.9g saturated), 62.8g carbs, 10.9g sugars, 17.1g protein, 16.2g fibre, 0.131g sodium

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