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.
Goat's Cheese & Pistachio Salad with Dukkah Chickpeas & Pickled Rainbow Veg
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!
1/3 daily fibre
4 of 5 a day
Serving size
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)
Nutritional Information
Calories: 507
Protein: 19g
Carbs: 23g
Fat: 28g
Goat's Cheese & Pistachio Salad with Dukkah Chickpeas & Pickled Rainbow Veg
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!
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Cooking Instructions
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
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