Carb Smart Crispy Chickpea Paneer and Chicken Salad
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Carb Smart Crispy Chickpea Paneer and Chicken Salad

Carb Smart Crispy Chickpea Paneer and Chicken Salad

with Cucumber and Honey-Tahini Drizzle

Golden seared paneer lends a salty, creamy bite to this fresh and bright chicken salad. Cucumber brings juicy sweetness, while chickpeas give texture and crunch!

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Paneer Cheese

(Contains Milk)

370 mL


1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

2 tbsp

Tahini Sauce

(Contains Sesame, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp


113 g

Baby Spinach

1 unit(s)

Mini Cucumber

113 g

Baby Heirloom Tomatoes

2 unit(s)

Chicken Breasts

Not included in your delivery

3 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.06 tsp



Nutrition Values

Calories890 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate35 g
Sugar12 g
Dietary Fiber9 g
Protein65 g
Cholesterol211 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Large Bowl


Roast chickpeas

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, Shawarma Spice Blend and 2 tbsp (4 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown and crispy, 22-25 min.

Prep and cook chicken

Cut paneer into 1/2-inch cubes.Cut cucumber into 1/4-inch rounds.Halve tomatoes. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Transfer to a plate. Set aside.

Pan-fry paneer

When chickpeas are almost done, reheat the large non-stick pan over medium-high. When hot, add 1 tbsp butter, then swirl the pan until melted, 1 min. Add paneer and season with salt and pepper. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden, 5-6 min.

Toss salad

Add baby spinach, cucumbers and tomatoes to a large bowl. Drizzle half the dressing over top, then toss to combine.

Finish and serve

Thinly slice chicken.Add paneer to the baking sheet with chickpeas. Toss to combine.Divide salad between plates. Top with paneer, chicken and chickpeas. Drizzle remaining vinaigrette over top.