Spiced Chickpea, Chicken & Pickled Autumn Grape Salad
with Pita Chips & Goat Cheese4.5(34)
Calories
:
871 kcalProtein
:
65.5g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Milk
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These juicy grapes carry the perfect sweetness ratio to level up any dish. Tossed through a spiced chickpea, chicken tenderloins and pita chip salad and served crumbled with fetta, these Autumn Crisp Grapes will be the talk of the table.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Autumn Crisp Grapes
1 packet
Chickpeas
1 sachet
Middle Eastern Seasoning
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
1
Cucumber
1
Lemon
1 packet
Mixed Salad Leaves
1 packet
Green Goddess Dressing
1 packet
Goat Cheese
(Contains: Milk)
330 g
Chicken Tenderloins
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C.
- Spread chickpeas evenly on a lined oven tray.
- Sprinkle over Middle Eastern seasoning, drizzle with olive oil and season with salt and pepper.
- Toss to coat and roast until golden, 20-25 minutes.
2
- Meanwhile, halve grapes.
- In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Add grapes to pickling liquid. Add enough water to just cover grapes. Set aside.
3
- When chickpeas have 10 minutes remaining, cut or tear pita bread into bite-sized pieces.
- Place on a second lined oven tray with a drizzle with olive oil and season with salt and pepper.
- Toss to coat and bake until golden, 8-10 minutes.
- Once chickpeas and pita chips are done, set aside to cool slightly.
4
- Thinly slice cucumber into half-moons.
- Slice lemon into wedges.
- Cut chicken tenderloins into 2cm chunks.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink in the middle.
5
- Drain pickled grapes.
- In a large bowl, combine chickpeas, pita chips, cucumber, mixed salad leaves, pickled grapes, a generous squeeze of lemon juice and a drizzle of olive oil. Season.
6
- Divide pickled Autumn grape chickpea salad and chicken between bowls.
- Drizzle over green dressing and crumble over goat cheese. Serve with any remaining lemon wedges. Enjoy!
