Chickpea, Walnut & Potato Traybake

Course dinner, Main Course
Keyword chickpea, potato, traybake, walnut
Prep Time 15 minutes
Cook Time 55 minutes
Servings 4 people
Calories 534kcal


  • 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


  • 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.


Calories: 534kcal | Carbohydrates: 39g | Protein: 18g | Fat: 32g | Saturated Fat: 8.2g | Fibre: 8.1g | Sugar: 7.1g


Great as a snack to share
Salt = 0.53g per serving
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