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.
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.
Ready in 20
1/3 daily fibre
4 of 5 a day
New
Serving size
Ingredients
- 1 onion
- 20g flaked almonds (Nuts)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 80g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 1 apple
- 110g baby tomatoes
- 1 little gem lettuce
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 20g raisins (Raisins, Sunflower Oil)
- 2 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)
- 1 handful of fresh coriander
Nutritional Information
Calories: 546
Protein: 20g
Carbs: 35g
Fat: 26g
Ingredients
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 2 tbsp korma paste (use half) (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)
- 80g baby spinach (use half)
- 110g baby tomatoes (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 little gem lettuce (use half)
- 1 apple (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 20g raisins (use half) (Raisins, Sunflower Oil)
- 230g lentils (use half) (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 20g flaked almonds (use half) (Nuts)
Nutritional Information
Calories: 546
Protein: 20g
Carbs: 35g
Fat: 26g
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.
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Cooking Instructions
- Roughly dice the apples into 2cm cubes. Slice the onion into 8 wedges. Drain and rinse the chickpeas and lentils.
- Heat a large frying pan with 2 tbsp oil on medium-high heat. Add the apples 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 with sea salt and black pepper.
- Scatter over the flaked almonds. Serve slightly warm in the pan and plate at the table.
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