Crispy Chickpea Sharing Salad with Red Pepper & Feta Chipolatas

Serves 4

Per Serving: 333kcal | 21g protein | 16g fat, of which 3g saturated fat | 21g carbs, of which 11g sugars | 7g fibre 

Ingredients

• 1 pack HECK! Chicken Red Pepper & Feta Chipolatas
• 60g rocket
• 70g samphire
• 40g lamb’s lettuce
• 1 tin chickpeas, drained and rinsed
• 1 aubergine, sliced
• 2–3 sweet red peppers, deseeded and cut into chunks
• 150g baby vine tomatoes
• 20g feta, crumbled
• Fresh dill, to garnish
• 1 tbsp paprika
• 1 tbsp cumin
• 2 tbsp oil
• 1 tsp salt

Dressing

• 3 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey

Method

1. Heat a pan over medium heat and cook the chipolatas until golden and cooked through. Set aside.
2. In the same pan, sauté the samphire for 3–4 minutes until tender.
3. Pat the chickpeas dry, then toss with paprika, cumin and salt. Air fry at 180°C for 15 minutes until crispy.
4. Grill the aubergine slices until soft and lightly charred.
5. Spread the peppers and tomatoes on a baking tray and grill for about 5 minutes until slightly softened.
6. Mix all the dressing ingredients together in a small jug.
7. In a large bowl or serving platter, layer the leaves, veg and crispy chickpeas.
8. Top with the chipolatas, then finish with feta, fresh dill and a drizzle of dressing.

Enjoy!