Goat's Cheese & Pistachio Salad with Dukkah Chickpeas & Pickled Rainbow Veg

Serving size

1 person 2 people 4 people

Ingredients

125g French goats cheese (Milk)
4 tbsp red pepper tapenade (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
40g pea shoots
20g pistachios (Nuts)
2 little gem lettuce
50g honey
4 tbsp apple cider vinegar

(apple cider vinegar (100%))
1 cucumber
2 shallot
2 carrot
2 tsp dukkah spice blend

(buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
460g chickpeas

(Chickpeas, water, salt)

Allergens

Contains: Milk, Sulphites, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	507Kcal
	453kJ	2121kJ
Fat	6.0g	28g
of which saturates	1.9g	9.0g
Carbohydrates	5g	23g
of which sugars	4.3g	20g
Protein	4.0g	19g
Salt	0.42g	2.0g
Fibre	2.6g	12g

Back

1/3 daily fibre 4 of 5 a day

Goat's Cheese & Pistachio Salad with Dukkah Chickpeas & Pickled Rainbow Veg

Prep time: 15 mins

Total time: 25 mins

Cuisine: French

Food group: Dairy

A vibrant French-inspired salad, starring roasted chunky chickpeas, coated in fragrant dukkah. Bright carrots, fresh cucumber and sweet shallot are tossed in a tangy & sweet vinaigrette, bursting with honey and cider vinegar. Crunchy pistachios and creamy Eurial Chaunay Soignon goat’s cheese complete the dish. Bon appétit!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a large baking tray with parchment paper
Pull out a large bowl, a sieve & a peeler

Roast the chickpeas

Drain and rinse the chickpeas, then pat dry thoroughly with kitchen paper
Add to the lined baking tray and toss with 1 tbsp oil, the dukkah and a pinch of salt and pepper
Roast for 15-20 mins, until golden and crispy

Pickle the veg

Meanwhile, peel the carrots into ribbons. Thinly slice the shallots. Thinly cut the cucumber into 1/2cm rounds
In the large bowl, combine the cider vinegar, half the honey and 1 tbsp oil. Season with salt and pepper and mix until smooth
Add the prepped veg, toss to coat, then set aside to pickle

Prep the rest

Trim and thinly slice the lettuce. Roughly chop the pistachios
When everything's ready, add the lettuce, pea shoots and roasted chickpeas to the pickled veg bowl. Season with salt and pepper and toss to combine

Plate up

Use a spoon to spread the red pepper tapenade onto your plates. Top with the salad
Crumble over the goat's cheese, scatter with the pistachios and drizzle over the remaining honey