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.
Serving size
Ingredients
Ingredients
- 2 apple
-
40g raisins(Raisins, Sunflower Oil)
- 1 handful of fresh coriander
-
3 tbsp korma paste (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 little gem lettuce
-
230g chickpeas(Chickpeas, water, salt)
- 40g flaked almonds (Nuts)
- 80g baby spinach
-
230g lentils (Cereals Containing Gluten)(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 200g baby tomatoes
- 1 onion
-
160g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Allergens
Contains:
Mustard, Nuts
May Contain:
Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 419Kcal |
| 403kJ | 1752kJ | |
| Fat | 5.5g | 24g |
| of which saturates | 2.1g | 9.0g |
| Carbohydrates | 6g | 27g |
| of which sugars | 4.4g | 19g |
| Protein | 2.9g | 13g |
| Salt | 0.24g | 1.0g |
| Fibre | 2.3g | 10.0g |
Vegan
Ready in 20
4 of 5 a day
Warm Coronation-style Chickpea Salad
A colourful and vibrant salad filled with textures and flavours. Sweet apples and raisins. Full-of-fibre chickpeas. Crunchy gem lettuce. Juicy tomatoes. Plus a creamy korma-spiced yoghurt dressing to tie everything together. Flaked almonds add the final crunch.
Cooking Instructions
Cooking Instructions
- Roughly dice the apples into 2cm cubes. Slice the onion into 8 wedges. Drain and rinse the chickpeas and lentils. Rinse the spinach.
- Heat a large frying pan with 2 tbsp oil on medium-high heat. Add the apple and onion and cook for 3-4 mins, until golden.
- Add the chickpeas and lentils to the pan. Cook for 2-3 mins, until heated through. Remove from the heat and stir in the spinach, korma paste and yoghurt. Set aside for 2 mins, to let the spinach wilt.
- Halve the tomatoes. Trim the lettuce and carefully separate the leaves. Roughly chop the coriander. Add everything to the pan along with the raisins. Toss to combine. Season to taste with sea salt and black pepper.
- Scatter the flaked almonds over the salad. Serve the salad slightly warm in the pan, and plate at the table.
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