Halloumi & pea salad
A fresh mint and lemon dressing adds a refreshing lift to salty cheese and tender new potatoes in this speedy, seasonal supper
Roasted chickpea wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 2 x 400g cans chickpeas
- 2 tsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 avocadosstoned, peeled and chopped
- juice 1 lime
- small pack corianderchopped
- 8 soft corn tortillas
- 1 small iceberg lettuceshredded
- 150g pot natural yogurt
- 480g jar roasted red pepperschopped
Nutrition: per serving
- kcal489
- fat22g
- saturates4g
- carbs47g
- sugars6g
- fibre14g
- protein18g
- salt0.8g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
step 2
Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.
