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 Cooked Chicken Breast, shredded; 1 tsp Honey; 0.5 Red Onion, finely sliced; 125g Red Cabbage, finely shredded; 75g Sugar Snap Peas, sliced on an angle; 2 tsp Toasted Sesame Seeds; 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 tbsp Soy Sauce, or use tamari; 1 x 400g cans Chickpeas, drained; 1.5 Limes, zested and juiced; 1 medium Carrot, cut into fine matchsticks or grated

Poultry

Dairy Free

15m prep time

25m total time

Easy level

14 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 Cooked Chicken Breast, shredded 1 x Sainsbury's Cooked Roast British Chicken Breast Fillets x2 240g
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 tsp Toasted Sesame Seeds 1 x Sainsbury's Sesame Oil, Toasted 250ml
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 tbsp Soy Sauce, or use tamari 1 x Sainsbury's Light Soy Sauce 150ml
1 x 400g cans Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (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