Crispy Chickpea Salad

Bright, crunchy, and packed with fresh flavour, this Crispy Chickpea Salad is a vibrant twist on your everyday bowl. Roasted chickpeas bring a satisfying crunch, while crisp carrots, sweetcorn and celery add freshness and snap.

Tossed with a generous handful of herbs like parsley, dill, and basil, this salad is as refreshing as it is filling—perfect as a light lunch, a hearty side, or a meal prep favourite.

Serves 3 - 4 as a side

• Prep 10 mins
• Cook 25 mins
• Total 35 mins
• Storage - Tupperware in the fridge for 1 day

Ingredients

• 2 cans chickpeas (400g each), rinsed and drained
• 250g PACK’D Organic Frozen Sweetcorn
• 1 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/3 tsp flakey sea salt
• 1 tsp dried Italian herbs
• 100g carrots, grated
• 60g celery, chopped (about 2 long stalks)
• 1 tbsp chives, finely chopped
• 2 tbsp dill, chopped leaves
• 2 tbsp basil, finely chopped
• 70g pumpkin seeds, toasted

Dressing

• 80ml extra-virgin olive oil
• 2 tsp dijon
• 1 tsp red wine vinegar
• Good pinch of salt and pepper

Method

Preheat the oven to 200C / 180 fan and line a baking tray with parchment paper. Add chickpeas, frozen corn, 1 tbsp olive oil, paprika, salt and Italian herbs. Toss to combine. Bake in the oven for 20 - 30 minutes, turning once, or until crisp to your liking. Allow to cool slightly.

Add dressing ingredient to a jar and shake to combine. Option to a touch of maple if you like.

Add cooked chickpeas + corn to a mixing bowl with carrots, celery, dill, basil and toasted pumpkin seeds and toss with as much dressing as you like.