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.
Speedy Chickpea Rainbow Salad with Avo & Hazelnuts
Sometimes all you need is a colourful salad loaded with vitamins to reset your week. Toss full-of-fibre chickpeas with sweet maple and tangy mustard. Juicy tomatoes, creamy avocado and sweetcorn join the party. Finish with chopped hazelnuts for crunch.
Ready in 20
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 2 carrot
- ½ tsp chilli flakes
- 140g sweetcorn (sweetcorn, water, salt)
- 20g hazelnuts (Nuts)
- 2 avocado
- 1 tbsp maple syrup
- 230g chickpeas (Chickpeas, water, salt)
- 240g Tenderstem broccoli
- 200g baby tomatoes
Nutritional Information
Calories: 486
Protein: 12g
Carbs: 22g
Fat: 35g
Speedy Chickpea Rainbow Salad with Avo & Hazelnuts
Sometimes all you need is a colourful salad loaded with vitamins to reset your week. Toss full-of-fibre chickpeas with sweet maple and tangy mustard. Juicy tomatoes, creamy avocado and sweetcorn join the party. Finish with chopped hazelnuts for crunch.
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Cooking Instructions
Before you start
- Pull out a sieve, a large frying pan, a large mixing bowl & a grater
Get started
- Trim and halve the broccoli. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chickpeas, garlic paste and a pinch of chilli flakes (to taste)
- Cook for 2 mins, then add the broccoli. Cook for 3-4 mins, until softening. Season with a pinch of salt
Assemble the salad
- Meanwhile, mix the mustard, maple syrup, the juice from the lemon and 2 tbsp oil in the large mixing bowl. Season with salt and pepper
- Coarsely grate the carrots. Halve the tomatoes. Drain the sweetcorn. Add all to the bowl
Last bits
- Once cooked, add the chickpeas and broccoli to the bowl. Season with salt and pepper and toss to ccoat
- Dice the avocados into 2cm cubes. Roughly chop the hazelnuts
Plate up
- Serve the warm salad on plates. Top with the hazelnuts and avocados
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