Rainbow Power Salad

Rainbow Power Salad

with Smoky Fried Chickpeas & Lemon Yoghurt Dressing

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It’s time to up your legume game and we are going to show you how. The humble chickpea is about to be transformed and it’s so popping good, you might just need to keep a lid on it. Combined with some of our other favourite ingredients, this power salad is sure to win you a few friends.

Allergens:Tree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

sweet potato

1 bunch


1 packet

slivered almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 tin


1 sachet

smoked paprika

1 punnet

cherry tomatoes

1 unit


1 tub

Greek yoghurt


1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp


1 pinch

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1700 kJ
Fat10.2 g
of which saturates2.2 g
Carbohydrate49.9 g
of which sugars17.2 g
Protein21.6 g
Sodium448 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Large Pan
Paper Towel
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Chop the sweet potato (unpeeled) into 1 cm chunks. TIP: Cutting the sweet potato to the correct size ensures it cooks in the allocated time! Slice the broccolini into thirds, chopping any thicker stalks in half.


Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the sweet potato to the pan. Season with a pinch of salt and pepper and cook, tossing regularly, for 15 minutes, or until golden and tender. In the last 5-6 minutes of cooking time, add the slivered almonds and broccolini and cook until toasted and tender. Transfer to a plate and set aside.


While the sweet potato is cooking, rinse the chickpeas. TIP: Pat the chickpeas dry with a paper towel to help them crisp up. In a medium bowl, toss the chickpeas, smoked paprika and salt (use suggested amount). Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. Add the chickpeas and cook, stirring occasionally, for 10 minutes, or until darkened and slightly crispy. TIP: If the chickpeas are popping out of the pan, partially cover the pan with a lid.


While the chickpeas are cooking, slice the cherry tomatoes in half. Juice the lemon. In a small bowl, mix the lemon juice (2 tsp for 2 people / 1 tbs for 4 people), Greek yoghurt and a pinch of salt and pepper. Set aside.


In a large bowl, combine the lemon juice (2 tsp for 2 people / 1 tbs for 4 people), olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of brown sugar and mix well. Add the mixed salad leaves, spiced chickpeas, sweet potato, slivered almonds, broccolini and cherry tomatoes to the bowl. Toss to coat in the dressing. TIP: Toss the salad just before serving to prevent soggy leaves


Divide the rainbow power salad with smoky fried chickpeas between plates and drizzle over the lemon yoghurt dressing.