Bang Bang Chicken and Chickpea Salad

Name: Bang Bang Chicken and Chickpea Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tsp Honey; 0.5 Red Onion, finely sliced; 125g Red Cabbage, finely shredded; 75g Sugar Snap Peas, sliced on an angle; 2 tbsp Peanut Butter, almond or sunflower butter; 10g Fresh Ginger, cut into very fine strips; 0.5 tsp Curry Powder; 2 tsp Vegetable Oil; 2 tsp Toasted Sesame Seeds; 1 x 400g cans Chickpeas, drained; 2 tbsp Soy Sauce, or use tamari; 1 tbsp Sesame Seed Oil; 1 Cooked Chicken Breast, shredded; 1.5 Limes, zested and juiced; 1 medium Carrot, cut into fine matchsticks or grated

Poultry

Dairy Free

4.2

15m prep time

25m total time

Easy level

16 ingredients

Bang Bang Chicken and Chickpea Salad recipe by Cherrypick

Try bang bang chicken in a salad in this vibrant summer dish. Packed with protein, flavour and lots of different textures, it makes a tasty lunch or light dinner when you don't fancy turning the oven on,

Method

Based on 2 servings, adjust as needed.

Step 1

Heat the oven or air fryer to 200C/180C fan/gas 6. Tip the chickpeas into a bowl, drizzle with the vegetable 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. You can also roast these in a hot oven for 15-18 minutes.

Step 2

For the dressing, mix together the peanut butter, soy sauce, honey, fresh ginger cut into very fine strips and limes zested and juiced, sesame seed oil with a pinch of salt and a splash of water.

Step 3

Prepare the shredded chicken, carrot, red cabbage, sugar snaps and red onion. Toss together with the crispy chickpeas and toss with the dressing.

Ingredients
Based on 2 servings

1 tsp Honey 1 x Sainsbury's Runny Honey 340g
0.5 Red Onion, finely sliced 1 x Sainsbury's Red Onions Loose
125g Red Cabbage, finely shredded 1 x Sainsbury's Red Cabbage Each
75g Sugar Snap Peas, sliced on an angle 1 x Sainsbury's Sugar Snap Peas 200g
2 tbsp Peanut Butter, almond or sunflower butter 1 x Sainsbury's Peanut Butter Crunchy 340g
10g Fresh Ginger, cut into very fine strips 1 x Sainsbury's Ginger 100g
0.5 tsp Curry Powder 1 x Sainsbury's Mild Curry Powder, Inspired to Cook 79g
2 tsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
2 tsp Toasted Sesame Seeds 1 x Sainsbury's Sesame Seeds 100g
1 x 400g cans Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*)
2 tbsp Soy Sauce, or use tamari 1 x Sainsbury's Soy Sauce Reduced Salt 150ml
1 tbsp Sesame Seed Oil 1 x KTC Pressed Toasted Pure Sesame Oil 250ml
1 Cooked Chicken Breast, shredded 1 x Sainsbury's Cooked Roast British Chicken Breast Fillets x2 240g
1.5 Limes, zested and juiced 2 x Sainsbury's Limes
1 medium Carrot, cut into fine matchsticks or grated 1 x Sainsbury's Loose Carrots