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.
King Prawn & Chickpea Salad with Creamy Peanut Sauce
A creamy and nutty salad to bring some serious flavour into your week. Responsibly-sourced king prawns sizzled till juicy and perfectly cooked. Served over a bed of full-of-fibre chickpeas, vitamin-rich carrot and sweet tomatoes. Top it all off with a peanut dressing to coat each bite with deliciousness.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g quinoa (quinoa (100%))
- 1 courgette
- 230g chickpeas (Chickpeas, water, salt)
- 110g baby tomatoes
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 chilli
- 1 unwaxed lime
- 1 handful of fresh coriander
- 180 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 carrot
- 25g honey
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 592
Protein: 37g
Carbs: 45g
Fat: 21g
Ingredients
- 1 chilli (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp sesame oil (use a quarter) (Sesame)
- 1 handful of fresh coriander (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 90 raw peeled king prawns (use half) (Crustaceans) (King prawn (99%), Salt)
- 25g honey (use half)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 courgette (use half)
- 1 carrot (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 590
Protein: 29g
Carbs: 45g
Fat: 24g
King Prawn & Chickpea Salad with Creamy Peanut Sauce
A creamy and nutty salad to bring some serious flavour into your week. Responsibly-sourced king prawns sizzled till juicy and perfectly cooked. Served over a bed of full-of-fibre chickpeas, vitamin-rich carrot and sweet tomatoes. Top it all off with a peanut dressing to coat each bite with deliciousness.
Cook time:
20 mins
Cuisine:
Asian
Food group:
Shellfish
Allergens: Soya, Sesame, Peanuts, Crustaceans
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain and leave to cool.
- Finely dice half the chilli (remove the seeds for less heat) and finely slice the remaining. Peel the carrots and courgettes into ribbons. Roughly chop the coriander. Halve the tomatoes. Drain and rinse the chickpeas. Add all to a large mixing bowl and mix well. Mix the cooled quinoa through the salad.
- To a small bowl add the peanut butter, lime juice, tamari, honey and 2 tbsp of (1 tbsp for 1 person) hot water and mix well.
- Heat a large frying pan with 1 tbsp oil on high heat (we recommend using the 25cm Hexclad Hybrid Pan). Once hot, add the prawns and cook for 3-4 mins, until pink and cooked through. Check your prawns are cooked through; they should be opaque, firm and steaming hot. Add the peanut sauce and sliced chillies, and mix well to coat.
- Serve the salad topped with the prawns.
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