Middle Eastern
Chickpea and chicken salad
Fibre plus protein — the lunch that stops 4pm snacking.
- 24minutes
- 7servings
- 479kcal each
- 41gprotein
Ingredients
The amounts here and inside every step follow this number.
- Chickpeas (cooked) 1.1 kg
- Chicken breast 875 g
- Tomatoes 7 medium
- Cucumber 3½
- Onions 1¾
- Lemons 3½
- Olive oil 3½ tbsp
- Chaat masala 3½ 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
Cook the chicken 12 min
Season the chicken and pan-cook it, then rest and dice.
In this step
- Chicken breast875 g
Ready when: White all through, juices clear.
-
2
Rinse the chickpeas 3 min
Drain and rinse the chickpeas so the salad is not cloudy.
In this step
- Chickpeas (cooked)1.1 kg
Ready when: Clean, drained chickpeas.
-
3
Chop the salad 8 min
Dice the tomato, cucumber and onion small and even.
In this step
- Tomatoes7 medium
- Cucumber3½
- Onions1¾
Ready when: Everything is bite-size.
-
4
Dress and toss 3 min
Mix olive oil, lemon, chaat masala, salt and pepper, pour over and toss.
In this step
- Lemons3½
- Olive oil3½ tbsp
- Chaat masala3½ 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.
