Chickpea, Walnut & Potato Traybake
Servings 4 people
Calories 534kcal
Ingredients
- 700 g potatoes cut into wedges
- 2 peppers 1 red, 1 green, thickly sliced
- 2 tbsp oil
- 400 g can chickpeas drained and rinsed
- 100 g frozen sweetcorn defrosted
- 150 g cherry tomatoes halved
- 100 g Cheddar cheese grated
- 75 g California Walnuts
- Chopped parsley to garnish
Instructions
- Preheat the oven to 220oC, gas mark 7.
- Place the wedges and peppers on a large baking tray and toss in the oil, season well. Bake for 40 minutes until the potatoes are crispy.
- Toss in the chickpeas, sweetcorn and tomatoes, then scatter with Cheddar and Walnuts. Bake for a further 15 minutes until golden.
- Sprinkle over the parsley to serve.
Notes
Great as a snack to share
Salt = 0.53g per serving
Nutrition
Calories: 534kcal | Carbohydrates: 39g | Protein: 18g | Fat: 32g | Saturated Fat: 8.2g | Fibre: 8.1g | Sugar: 7.1g