Category: chickpeas
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Butternut squash, halloumi and chickpea salad
A certified banger of an autumn salad. Salty halloumi cheese, sweet squash pan-fried with chilli and rosemary plus chickpeas and bitter leaves to round it out.
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Courgette, chickpea and halloumi salad
A really lovely way to enjoyed courgettes, with a zippy shallot and lemon dressing and honeyed halloumi.
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Chickpea and rosemary farinata
With roast tomatoes and goat’s cheese. Farinata is a simple pancake made from chickpea flour, it’s so delicious and so simple to make. I’ve added rosemary to the batter and topped it with roast tomatoes, crispy roast chickpeas, and crumbled goat’s cheese. So it’s brimming with chickpeas, inside and out!…
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Spiced courgettes with yoghurt
Just a really simple and delicious way to eat courgettes. Dusted in spiced chickpea flour and pan-fried. I like to salt them first to draw out excess moisture and allow the flour to stick. They take on a lovely light coating – perfect on a slick of cool yoghurt.
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Beetroot & dill chickpea salad
The simplest no-cook recipe that comes together in minutes. It makes a terrific salad over dressed leaves but is equally excellent as a hearty sandwich filler. It utilises pre-cooked beetroots and jarred chickpeas for a really quick and easygoing recipe. The earthy beets pair so well with the sharp feta.
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Confit chickpeas, tomatoes & garlic
There’s so much flavour imparted from the slow cook in a bath of olive oil with garlic and rosemary. The tomatoes are bursting and juicy, while the chickpeas stay beautifully firm and almost fudgy in texture. It’s extremely hands-off and simple to make but really elevates a meal.
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Dense bean salad for spring
The fridge filler of my dreams. Inspired by the viral recipe, my version is packed with greens, feta and herby lemony goodness. I like to add bulgur wheat into the mix, which really clings onto the dressing and stops it from separating.
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Courgette and chickpea salad
This simple and super fresh courgette and chickpea salad makes an ideal quick springy lunch.
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Roast broccoli, chickpea and barley salad
. Rinse the pearl barley, then simmer in a large pan with plenty of salted water until tender. Drain and set aside 2. Meanwhile preheat the oven to 190c. Mix the broccoli and chickpeas on a metal tray with the oil, paprika, cumin, salt & pepper. Roast until the chickpeas…
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Courgette, crispy chickpea & tahini salad
A lovely plate for a sunny day with of pleasing contrasting textures.