Warm Salad of Tenderstem® & Chickpeas

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A warm salad, yes, but one that is full of summery flavours and ideal for a picnic.

  • Under 10 minutes cooking
  • Serves 4
recipe PDF
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 clove garlic, thinly sliced
  • 1-2 small red chillies, finely chopped
  • 200g chickpeas boiled/canned
  • 200g Tenderstem® cut into whole florets and slice the stems cut into diagonal spears
  • 1 medium red onion, thickly sliced
  • 1 medium red pepper, cut into julienne
  • 2 tbsp lime juice
  • Sea salt and black pepper
  • A handful of chopped coriander
  1. Heat oil in a non-stick wok, sauté cumin seeds and garlic to translucent.

  2. Add red chilli and Tenderstem® and sauté for a minute.

  3. Add chickpeas, onion and red peppers. Sauté for 30 seconds and remove from heat.

  4. Add lime juice and correct the seasoning with salt and pepper. Toss through the coriander and serve immediately.

Nutritional Information:

Per serving (based on serves 2)
318 kcal
16g fat
2.2g saturates
31.9g carbohydrate
11.2g sugars
15.8g fibre
15g protein
0.8g salt


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