Warm Spicy Chicken & Chickpea Salad
gluten free, wheat free, dairy free, sugar free, egg free, nut free, soy free
This salad is all about taste, and don't think that because it's salad you'll go hungry. The chickpeas and chicken guarantee you'll get enough protein and don't forget those oh so important leafy greens. By the way, if you're vegetarian or you're out of chicken, this recipe works beautifully with just the chickpeas. It is a meal in itself, but it can also be a side dish. Be warned though, you will be going back for more.
Serves 4
Ingredients
1 small onion
1 carrot
1 large chicken breast or 2 small chicken breasts
2 Roma tomatoes
75gm of Baby Leaf Mesclun Salad (mixed greens)
1 teaspoon of Sweet Paprika
2 heaped teaspoons of ground cumin
400gm tin of organic chickpeas
2 tablespoons of olive oil
1 tablespoon of olive oil extra
2 pinches of Celtic salt
A good squeeze of fresh lemon juice
Method
Heat 2 tablespoons of olive oil in a pan. Add sweet paprika and ground cumin and stir until aromatic. Add drained chickpeas and stir.
Finely chop onion and carrot or blend in a food processor until fine. Add to pan and stir until onion and carrot have softened. Remove from heat and add to a large salad bowl.
Return pan to heat and add 1 tablespoon of olive oil. Slice chicken breasts into 1/2 cm slices and pan fry until brown. Sprinkle with a pinch of Celtic salt. Remove from heat and cool slightly. Tear chicken into pieces and add to mix in the salad bowl.
Dice the Roma tomatoes and add to salad bowl. Squeeze lemon juice over salad and toss.
Loosely chop the baby leaf mesclun salad and add to salad bowl.
Finally add a final pinch of Celtic salt and more lemon juice if required for taste.
Serve while still warm.
gluten free, wheat free, dairy free, sugar free, egg free, nut free, soy free
This salad is all about taste, and don't think that because it's salad you'll go hungry. The chickpeas and chicken guarantee you'll get enough protein and don't forget those oh so important leafy greens. By the way, if you're vegetarian or you're out of chicken, this recipe works beautifully with just the chickpeas. It is a meal in itself, but it can also be a side dish. Be warned though, you will be going back for more.
Serves 4
Ingredients
1 small onion
1 carrot
1 large chicken breast or 2 small chicken breasts
2 Roma tomatoes
75gm of Baby Leaf Mesclun Salad (mixed greens)
1 teaspoon of Sweet Paprika
2 heaped teaspoons of ground cumin
400gm tin of organic chickpeas
2 tablespoons of olive oil
1 tablespoon of olive oil extra
2 pinches of Celtic salt
A good squeeze of fresh lemon juice
Method
Heat 2 tablespoons of olive oil in a pan. Add sweet paprika and ground cumin and stir until aromatic. Add drained chickpeas and stir.
Finely chop onion and carrot or blend in a food processor until fine. Add to pan and stir until onion and carrot have softened. Remove from heat and add to a large salad bowl.
Return pan to heat and add 1 tablespoon of olive oil. Slice chicken breasts into 1/2 cm slices and pan fry until brown. Sprinkle with a pinch of Celtic salt. Remove from heat and cool slightly. Tear chicken into pieces and add to mix in the salad bowl.
Dice the Roma tomatoes and add to salad bowl. Squeeze lemon juice over salad and toss.
Loosely chop the baby leaf mesclun salad and add to salad bowl.
Finally add a final pinch of Celtic salt and more lemon juice if required for taste.
Serve while still warm.