Sriracha Chicken Chickpea Salad

This recipe is HIGH IN PROTEIN.

Ingredients (for 2 servings):

  • 1 packet Greene Farm Sriracha Mini Chicken Fillets
  • 1 can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp allspice
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • 1 cucumber, diced
  • 100g cherry tomatoes, diced
  • 1 small red onion, diced
  • ¼ cup coriander leaves, chopped
  • ¼  cup mint, chopped

For the dressing:

  • 1 tbsp red wine vinegar
  • Zest and juice of half a lemon
  • 3 tbsp olive oil (or 1 tbsp lemon and 1 tbsp water)
  • 1 garlic clove, crushed
  • 1 tsp honey
  • Salt and pepper
  • To serve: pitta bread and greek yoghurt (optional)

Method:

  • Whisk all the ingredients for the dressing in a small mixing bowl. Set aside.
  • Place chickpeas in a large bowl. Scatter over all the spices and the olive oil and toss to coat. Transfer onto a lined baking sheet and bake at 180°C for about 20 minutes.
  • Meanwhile, combine the cucumber, cherry tomatoes, red onion and herbs. Add some dressing and toss.
  • Place the salad in a serving bowl. Top with the cooked chickpeas and the Greene Farm Sriracha Mini Chicken Fillets and drizzle some more dressing.
  • Serve immediately with a side of yoghurt and pitta bread if desired.

Watch our method video...

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