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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Loaded Satay Chickpea + Charred Greens Salad
A seriously moreish, peanutty satay-style sauce tossed through pump, tender, nutty Queen Chickpeas. Piled on top of lightly charred greens, crisp cucumber and cos lettuce, it’s the kind of salad you’ll want on weekly rotation. We love it with red or brown rice too, to make it go further across the week.
If you've got some leftover roast chicken from the weekend, add this on top too!
Ingrediënten
For the bean base
1 jar Queen Chickpeas - drained
1-2 tbsp satay dressing (below)
For the salad
100-120g cos or romaine lettuce, finely chopped or shredded
1 small cucumber, diced
150g mangetout, sugar snap peas, or broccoli, sliced into florets and halved widthways
1 tbsp olive oil
100g cooked brown or red rice (optional)
Sesame seeds, for garnish
For the dressing
2 heaped tbsp peanut butter
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp honey or maple syrup
1 tbsp rice vinegar
The juice of 1 lime
Optional added protein:
shredded chicken or fried tofu
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Verkooplocaties
Routebeschrijving
Heat a drizzle of olive oil in a frying pan over medium heat. Add greens of choice - mangetout, sugar snap peas, or broccoli and cook for 2–3 minutes until lightly charred but still crisp (broccoli will need a little longer).
Meanwhile, make the dressing. In a small bowl, mix together all of the dressing ingredients until you have a smooth, creamy, pourable consistency. Adjust seasoning to taste. Mix the chickpeas with 1-2 tablespoons of dressing.
To assemble, layer a portion of the lettuce in the base of the bowl, then top with the rice (if using) and a serving of the satay chickpeas. Finish with cucumber, charred veg and drizzle with the dressing. Add optional extras like shredded leftover roast chicken or fried tofu, if you like. Serve immediately.
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