Bang bang chicken & chickpea shake-up salad

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Nutrition: Per serving

• kcal542
• fat22g
• saturates4g
• carbs42g
• sugars21g
• fibre13g
• protein36g
• salt1.57g

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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.

Recipe from Good Food magazine, June 2025

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