The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warm Chickpea Salad with Almond & Mint Salsa
Wake up your tastebuds with this delicious warm salad. Chunky chickpeas tossed with garlic and chilli for a kick. Paired with leafy spinach and sweet potatoes and an irresistible homemade salsa. Featuring fresh mint, zingy capers and nutty almonds. Don't forget the olives for that extra punch of flavour.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 pepper
- 40g mixed salad leaves (use half)
- 10g capers (use half) (Water, Salt, Vinegar)
- 0.5 tsp chilli flakes (use half)
- 1 tsp garlic (dried) (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh mint (use half)
- 1 tbsp apple cider vinegar (use half)
- 20g whole almonds (use half) (Nuts)
- 1 handful of fresh flat-leaf parsley (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 small sweet potato (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 574
Protein: 15g
Carbs: 42g
Fat: 30g
Ingredients
- 20g whole almonds (Nuts)
- 2 pepper
- 1 tbsp apple cider vinegar
- 1 small sweet potato
- 1 tsp garlic (dried)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 10g capers (Water, Salt, Vinegar)
- 230g chickpeas (Chickpeas, water, salt)
- 40g mixed salad leaves
- 1 handful of fresh mint
- 1 handful of fresh flat-leaf parsley
- ½ tsp chilli flakes
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 543
Protein: 14g
Carbs: 35g
Fat: 30g
Warm Chickpea Salad with Almond & Mint Salsa
Wake up your tastebuds with this delicious warm salad. Chunky chickpeas tossed with garlic and chilli for a kick. Paired with leafy spinach and sweet potatoes and an irresistible homemade salsa. Featuring fresh mint, zingy capers and nutty almonds. Don't forget the olives for that extra punch of flavour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a peeler, a sieve, a medium frying pan, a small bowl & a large bowl
Get the sweet potato on
- Dice the sweet potato into 2cm chunks (peel optional) and add to the saucepan
- Simmer for 8-10 mins, until just soft, then drain
Build the dish
- Drain and rinse the chickpeas. Thinly slice the peppers
- Heat the medium frying pan with 2 tsp oil on high heat. Once hot, add the pepper and cook for 6-8 mins, until golden
- Add the chickpeas, dried garlic and chilli flakes (to taste). Cook for 1-2 mins, then add the cooked sweet potato. Cook for 1 min, tossing to combine
Meanwhile, make the salsa
- Roughly chop the almonds and capers. Pick the mint leaves from the stalks and roughly chop half. Roughly chop the parsley
- Add the capers, almonds, garlic paste, half the vinegar, the chopped mint and half the parsley to the small bowl, along with 2 tsp oil and pinch of salt. Mix well and set aside
Assemble the salad
- Add the olives, remaining parsley and vinegar, and 1 tbsp oil to the large bowl and mix well. Season with salt to taste
- Add the salad leaves to the large bowl, along with the chickpea mixture and toss gently to combine
Plate up
- Share the chickpea salad between plates. Spoon over the salsa and garnish with the whole mint leaves
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