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Easy prep
20 minutes

Masala Spiced Chickpeas & Halloumi

with Naan Croutons

Cooking time

20 minutes

Servings

2/4

Calories

1130 /serving

Chickpeas are also known as garbanzo beans, which sure has an enthusiastic ring to it. And what’s not to love about these tiny, protein-packed legumes? Here you'll crisp them up with garlic, onions and our special Goa-inspired curry masala spice blend. Adding homey comfort to this plant-based plate, you’ll toast naan croutons and cashews with garlic until golden brown, and sizzle some halloumi until the exterior is crispy. This perfectly-proportioned and colourful mingle will sit atop cooling yogurt.

We will send you:

  • 90g Baby greens (baby spinach, kale or arugula)
  • 60g Sliced radishes
  • 15ml Minced garlic
  • 25g Sliced red onions
  • 1 Lime (or lemon)
  • 60g Julienned beets
  • 540ml Chickpeas (canned)
  • 25g Roasted cashews
  • 100g Greek yogurt
  • 125g Halloumi
  • 2 Naan
  • 12g Let's go to Goa spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Milk, Cashews, Wheat

You will need:

Large pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
44 g
Saturated Fat
15 g
Sodium
2370 mg
Total Carbs
138 g
Sugars
19 g
Protein
49 g
Fibres
17 g
Preparation
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Mise en place
Preheat the oven to 450°F. Juice the lime. Cut the halloumi into ¼ inch slices. Cut the naan into bite-size pieces. In a large bowl, combine ⅓ of the garlic, 1 tbsp yogurt, 1 tbsp lime juice and 3 tbsp oil (double the lime juice and oil for 4 portions); season with S&P to taste. Add the radishes and beets; toss well.
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Cook the chickpeas
In a large pan, heat a drizzle of oil on medium-high. Add the onions and ½ the remaining garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the chickpeas (rinse and drain before adding) and 2 tbsp water (double for 4 portions); season with ¾ of the spice blend. Cook, stirring occasionally, 5 to 6 minutes, until the water has evaporated and the chickpeas are slightly crispy. Wipe out and reserve the pan.
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Toast the naan & cashews
While the chickpeas cook, on a lined sheet pan, toss the naan and cashews with a drizzle of oil and the remaining garlic; season with the remaining spice blend and S&P. Arrange in a single, even layer and toast in the oven, 5 to 7 minutes, until golden. Remove from the oven and set aside in a warm spot.
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Cook the halloumi
In the reserved pan, heat a drizzle of oil on medium-high. Add the halloumi and cook, 1 to 2 minutes per side, until golden brown.
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Finish & serve
To the bowl of radishes, add the baby greens and toss to combine. Divide the remaining yogurt between your plates and spread out in a circular motion; season with S&P. Top with the salad, chickpeas, halloumi, naan croutons and cashews. Bon appétit!