Prawn Salad with Paprika Potatoes and Chickpeas
By OcadoLife
Published on 21 March 2025
For a delicious salad with substance, try this purse-friendly Prawn Salad with Paprika Potatoes and Chickpeas, from recipe writer and author of One Dish Fish Lola Milne. “We’ve taken the best bits of a prawn cocktail – think juicy prawns, crunchy lettuce, tangy seafood sauce – and given it a tapas-style Spanish twist with the addition of crispy paprika chickpeas and potatoes. It’s a great combo and quick to prep too – simply chop a little salad while the oven does the hard work.”Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 1kg baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp paprika, plus 4 pinches
- 1 (400g) tin chickpeas, drained
- 1 (250g) bag frozen cooked and peeled coldwater prawns, defrosted and patted dry
- 4 tbsp seafood sauce
- 1 lemon, juiced
- 2 little gem lettuces, finely shredded
- 2 medium avocados, diced
- ½ (25g) pack chives, finely chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. In a large roasting tin, toss the potatoes with the olive oil, 1½ tsp of the paprika, 2 tbsp water and some seasoning. Roast for 30 mins, stirring occasionally.Step 2
Add the chickpeas with the remaining paprika and roast for a further 30 mins, until the potatoes are golden and the chickpeas crispy on the outside.Step 3
Leave to cool for 5-10 mins, then stir through the cooked prawns, seafood sauce and lemon juice. Fold through the lettuce and avocado.Step 4
Divide the salad between 4 plates and serve topped with a scattering of chives and a pinch of paprika.