Spiced Chicken & Harissa Chickpea Salad
with Mint & Lemon
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Thigh
1 packet
Mint
1
Tomato
1 packet
Harissa Paste
(May be present: Soy.)
1
Cucumber
1
Lemon
1 packet
Mixed Salad Leaves
1 packet
Chickpeas
1 sachet
Middle Eastern seasoning
1
Red Radish
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Utensils
Cooking Steps
• 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 through when it is no longer pink inside.
• Meanwhile, thinly slice red radish into rounds.
• Slice cucumber into half-moons.
• Slice lemon and tomato 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 with salt and pepper.
• When the chicken is cooked, to the bowl with harissa dressing, add mixed salad
leaves, chickpeas, mint, cucumber, tomato and radish. Toss to combine.
• Slice chicken.
• Divide harissa chickpea salad between bowls.
• Top with spiced chicken and serve with any remaining lemon wedges. Enjoy!
