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Middle Eastern

Chickpea and chicken salad

Fibre plus protein — the lunch that stops 4pm snacking.

  • 24minutes
  • 3servings
  • 479kcal each
  • 41gprotein
  • Gym
  • High protein
  • Fat loss
  • Meal prep
Chickpea and chicken salad

Ingredients

Cooking for − 3 + servings

The amounts here and inside every step follow this number.

  • Chickpeas (cooked) 450 g
  • Chicken breast 375 g
  • Tomatoes 3 medium
  • Cucumber 1½
  • Onions ¾
  • Lemons 1½
  • Olive oil 1½ tbsp
  • Chaat masala 1½ tsp

From the cupboard

  • Salt and black pepper
  • Boxes if you are prepping ahead

What you will need

Frying pan, Colander, Large bowl, Knife and board

Method

  1. 1

    Cook the chicken 12 min

    Season the chicken and pan-cook it, then rest and dice.

    In this step

    • Chicken breast375 g

    Ready when: White all through, juices clear.

  2. 2

    Rinse the chickpeas 3 min

    Drain and rinse the chickpeas so the salad is not cloudy.

    In this step

    • Chickpeas (cooked)450 g

    Ready when: Clean, drained chickpeas.

  3. 3

    Chop the salad 8 min

    Dice the tomato, cucumber and onion small and even.

    In this step

    • Tomatoes3 medium
    • Cucumber1½
    • Onions¾

    Ready when: Everything is bite-size.

  4. 4

    Dress and toss 3 min

    Mix olive oil, lemon, chaat masala, salt and pepper, pour over and toss.

    In this step

    • Lemons1½
    • Olive oil1½ tbsp
    • Chaat masala1½ tsp

    Ready when: Everything lightly coated; taste and adjust lemon.

Cook Chickpea and chicken salad from what you already have.

The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.

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