Seared Chicken & Chermoula Chickpea Salad
with Lemon-Garlic Yoghurt Dressing
Calories
:
483 kcalProtein
:
53g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- Soy
- May contain traces of allergens
Who said a gourmet steak dinner needs to take all night? We’ve paired juicy, pan-seared chicken with a fast-tracked chickpea salad tossed in warm, aromatic chermoula for a serious punch of texture and flavour. A zesty drizzle of creamy lemon-garlic yoghurt dressing ties it all together, proving that mid-week meals can still feel like an absolute treat.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Chickpeas
1 sachet
Chermoula Spice Blend
(May be present: Soy)
330 g
Chicken Breast
2
Red Radish
1
Cucumber
½
Lemon
2
Garlic
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Set your air fryer to 200°C. Drain and rinse chickpeas.
- In a medium bowl, combine chickpeas, chermoula spice blend and a drizzle of olive oil. Season.
- Place chickpeas into the air fryer basket and cook for 12-15 minutes until golden, shaking the basket halfway.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place prepped chickpeas on a lined oven tray in an even layer. Roast until golden, 20-25 minutes.
2
- Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
3
- Meanwhile, thinly slice radish and cucumber.
- Zest lemon to get a pinch, then slice into wedges.
- Finely chop garlic.
- In a small microwave-safe bowl, microwave garlic with a drizzle of olive oil in 10 second bursts, until fragrant. Add lemon zest and Greek-style yoghurt to garlic oil and stir to combine. Season to taste.
4
- Thinly slice chicken (if preferred).
- In a large bowl, combine chermoula chickpeas, radish, cucumber, spinach & rocket mix, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
- Divide chermoula chickpea salad between bowls. Top with chicken and drizzle over lemon-garlic dressing. Enjoy!
