This is the sort of salad that’ll have you going for thirds. With a seriously moreish, peanutty satay-style sauce tossed through pump, tender, nutty Queen Chickpeas. Piled on top of lightly charred greens, crisp cucumber and cos lettuce, it’s the kind of salad you’ll want on weekly rotation.
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
broccoli 75 g
mangetout 75 g
sugar snap peas 75 g
lime 1 (juice)
smooth peanut butter 2 tbsp
soy sauce 1 tbsp
sesame oil 1 tbsp
honey 2 tsp
rice vinegar 1 tbsp
Bold Bean Queen chickpeas 570 g (drained)
basmati microwave rice 250 g
Romaine lettuce 120 g
cucumber 1 (diced)
cooked roast chicken breast 2 (shredded)
Method
Char the greens
Chop the broccoli into florets.
Heat a drizzle of olive oil in a frying pan over medium heat.
Char the greens of your choice - mangetout, sugar snap peas and broccoli. Cook for 2–3 minutes until lightly charred but still crisp (broccoli will need a little longer).
Make the satay dressing
Juice the lime.
Add the peanut butter, soy sauce, sesame oil, honey, lime juice and rice vinegar to a small bowl and mix together until you have a smooth, pourable consistency.
Mix the drained chickpeas with 1-2 tablespoons of the dressing.
Cook the rice
Cook the basmati microwave rice according to the packet instructions.
Assemble the salad
To assemble, layer a portion of the romaine lettuce in the base of the bowl.
Dice the cucumber. Shred or finely chop the cooked roast chicken breast.
Top with the rice (if using) and a serving of the sataychickpeas.
Finish with cucumber, charred greens and drizzle with the rest of the dressing If you're using the chicken you can add it on top.
