This chopped salad with smoked chilli-fried chickpeas with a basil and Boursin cheesy creamy dressing is an absolute dream of a salad. It was inspired by the amazing meal we had at The Rocket Store in Boscastle when we were on holiday in Cornwall last month. I still think about that meal. A lot. Once of the dishes was a really simple dish of fried chilli chickpeas and it was sensational. I’ve added mine to a chopped salad to make it into a more substantial meal but I feel like I’ve captured the essence of that original dish.
For the salad I’m using my favourite vegetables. I’ve listed them below but you don’t have to stick to this, just go for your favourite salad veg. The whole salad is so quick and easy and the dressing is wonderfully creamy. I’ve used half a garlic Boursin I had leftover in the fridge but any creamy cheese would do, or just yoghurt.
for the salad
- 1 x 400ml can of chickpeas – drained and rinsed
- chilli oil
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon smoked paprika
- salad leaves of your choice – chopped
- cucumber – quartered and chopped
- tomatoes (both cherry and large beef) – chunky chopped
- olives
- manchego cheese – cubed
- frozen peas – defrosted
- avocado – chopped
for the creamy dressing
- 75g Boursin cream cheese
- a large handful of basil
- 2 tablespoons greek yoghurt
- fresh oregano and chives
- olive oil
- lemon juice and zest
Drain and rinse your chickpeas in cold water and then de-skin them. This may seem like a fiddly and unnecessary step but actually it’s super-quick. You literally just squeeze them out of their skins. It will make them crisp up much faster in the frying pan if you do this.
Place the chickpeas in a bowl and douse them liberally in chilli oil, chilli flakes and smoked paprika and stir well.
Heat a frying pan nice and hot and then fry the chickpeas till crispy, tossing regularly. This should take about 8 mins. Set aside
Build your salad as you like. I like leaving the veg nice and chunky for texture.
Place all the ingredients for the creamy dressing into a nutribullet or a bowl and blend until smooth. Then pour will wild gay abandon over your salad.
For more salad recipes check out Dom in the Kitchen
Eat and of course, enjoy!
