Spiced Chicken & Harissa Chickpea Salad
with Mint & Lemon0.0(0)
Calories
:
515 kcalProtein
:
45.2g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Milk
- Soy
- May contain traces of allergens
We're in our light and bright era so only a salad will do! These harissa chickpeas are super hearty and are the star of this dish. When paired with Middle-Eastern spiced chicken and veggies aplenty, this ensemble presents a dish for the ages!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
330 g
Chicken Thigh
1 packet
Chickpeas
1
Cucumber
1 packet
Harissa Paste
(May be present: Soy.)
1
Lemon
1 sachet
Middle Eastern seasoning
1 packet
Mint
1
Red Radish
1
Tomato
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
•Large Frying Pan
Cooking Steps
1
- In a medium bowl, combine Middle Eastern seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
2
- Meanwhile, thinly slice red radish. Slice cucumber into half-moons.
- Slice lemon into wedges. Pick and thinly slice mint leaves.
- Drain and rinse chickpeas.
- In a large bowl, combine harissa paste and the honey with a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
3
- When the chicken is cooked, to the bowl with harissa dressing add mixed salad leaves, chickpeas, mint, cucumber and radish. Toss to combine and season to taste.
4
- Slice chicken.
- Divide harissa chickpea salad between bowls. Top with Middle Eastern chicken and a dollop of Greek-style yoghurt. Serve with any remaining lemon wedges. Enjoy!
