Crispy curry chickpeas, crunchy salad, pomegranate, mint and a sharp lemon–mustard dressing — simple, filling and full of flavour. Top with grilled cheese or crispy falafel for a vegan version.
For this recipe I’m using BIOG products — all organic, all local. It’s part of my collaboration with BIOG and Naturata, to encourage people to eat more regional, organic food.
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1 bag BIOG salad with carrot and beetroot
Seeds from ½ pomegranate
A handful of mint leaves
1 BIOG grill cheese with herbs or 1 packet BIOG falafel
For the crispy chickpeas:
220g BIOG chickpeas
1 tbsp BIOG olive oil
2 tsp BIOG curry powder
salt
For the dressing:
1 ½ tbsp BIOG mustard
1 small garlic clove, crushed
1 tsp BIOG salad herbs
1 tsp BIOG honey
Juice from 1 lemon
8 tbsp BIOG salad oil
Salt and pepper
Serves 2
Start with the crispy chickpeas: drain and rinse the chickpeas, put in a bowl, mix with the olive oil, curry powder and salt. Put on a baking tray with baking paper and bake in a 200°C oven for about 25 minutes until crispy. (If you have an air fryer: put the chickpeas in the basket and air fry for 20 minutes at 190°C). Set aside.
Meanwhile, make the dressing. Put all the dressing ingredients into a jar, close the lid and shake vigorously.
Cut the cheese into 8 triangles and fry in a hot frying pan until brown on both sides. If using falafel: fry the falafel in a frying pan with a bit of olive oil for 2 minutes on each side until crispy, or bake in a 180°C oven or airfryer for 7 minutes.
Assemble the salad: in a large bowl, toss the salad leaves with the pomegranate seeds, min leaves and dressing until the dressing is evenly distributed. Divide between two plates, top with crispy chickpeas and grilled cheese or falafel. Serve immediately.
