Spanish Style Smoky Salad


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Feeds people - Ready in 35 minutes

Vegan - Gluten-Free - Low-Saturated Fat

Pair chargrilled lettuce with smoky chickpeas in this vegan and gluten-free salad

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  • 330g pack cherry tomatoes

  • 400g can Co-op chickpeas, drained and rinsed

  • 2 tsp Co-op olive oil

  • ½ tsp smoked paprika

  • 4 Co-op little gem lettuces

  • 2 tbsp Co-op extra virgin olive oil

  • 1 tbsp Co-op red wine vinegar

  • ½ tsp Co-op Dijon mustard

  • ½ tsp Co-op Fairtrade light brown soft sugar

  • 1 garlic clove, grated

  • 250g jarred roasted peppers, drained

  • 1 lemon, cut into wedges


  1. Preheat the oven to 200°C/fan 180°C/Gas 6

  2. Put the cherry tomatoes and chickpeas in a baking tray

  3. Drizzle with 1 tsp of the olive oil, sprinkle over the smoked paprika and season

  4. Roast for 30 mins

  5. Halve the little gems lengthways, so the leaves stay intact, then drizzle the remaining 1 tsp oil over the cut sides

  6. Heat a griddle pan or frying pan on a high heat, and cook them, cut-side down, for 3 mins — in batches, if need be

  7. Combine the extra virgin olive oil, red wine vinegar, mustard, sugar and garlic

  8. to make a dressing, then season

  9. Put the roasted tomatoes and chickpeas in a large bowl and tear in the roasted peppers

  10. Add the dressing and toss to coat

  11. Arrange on a serving platter, top with the little gem halves and serve with the lemon wedges