Lunch · Batch-cook · 25 min · Serves 3
Crunchy Rainbow Salad with Roasted Chickpeas & Feta
The only salad I'll eat: tangy, juicy and properly crunchy.
You don't need to fear the natural sugar in fruit or a little honey when the plate is built like this. Chickpeas, avocado and feta bring fibre, protein and fat, so the rise is gentle. Macros are per 200g serving, about a third of the batch.
- Protein
- ~12g
- Carbs
- ~21g
- Fat
- ~17g
- Fibre
- ~10g
- kcal per serving
- ~326
Low. Estimated from published GI values, adjusted for the protein and fat on the plate. How we calculate it
Ingredients Serves 3
No scales needed. Measurements are here if you want them, but it’s often easier to watch the reel, judge it by eye and have a go. Just keep the protein, fat and fibre on the plate.
Macros and real-life GL are for the recipe as written.
Swap it
- Chickpeas → butter beans or cannellini beans, roasted the same way.
- Feta → goat's cheese or halloumi cubes.
- Kiwi → a chopped apple or orange segments.
What I used Ad
- Ninja Crispi 4-in-1 Air Fryer: Roasts the chickpeas until crunchy. View it
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Method
- Toss the chickpeas with the olive oil and paprika. Air-fry at 200°C for about 15 minutes, shaking halfway, until crunchy.
- Drizzle over the honey for the last 2 to 3 minutes so it coats the chickpeas without burning.
- While they cook, put the cabbage, onion, kiwi, avocado, pomegranate and cucumber in a big bowl.
- Add the chickpeas and feta, dress with the avocado oil and rice vinegar, and toss.
- Serve about 200g per portion. The rest keeps in the fridge for a day; add the avocado fresh if you can.
Nutrition and glycaemic load are estimates. Responses vary from person to person. General information only, not medical advice.