Curried Chickpea Chicken Breasts Salad
with garden veggies
This hearty salad will tantalize the tastebuds! A bed of dressed greens gets a cozy boost from broth-infused couscous and warmed, lightly-spiced chickpeas. Drizzle some curry-flavoured mayo sauce over top and you've got a winner on your hands!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
½ cup
Couscous
(Contains Wheat)
14 g
Curry Spice Blend
(May contain Mustard, Soy, Wheat, Sesame, Triticale, Tree nuts, Milk, Sulphites, Peanuts)
1 unit(s)
Carrot
113 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
113 g
Baby Tomatoes
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.06 tsp
Salt*
½ tsp
Sugar*
3.5 tbsp
Oil*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Peel, then, using a box grater, grate carrot.
- Halve tomatoes.
- In a small bowl, combine mayo, 1/8 tsp (1/4 tsp) Curry Spice Blend and half the vinegar. Set aside.
- To a medium pot, add 2/3 cup (1 1/3 cup) water. Bring to a boil over high heat.
- Once boiling, stir in couscous, vegetable stock powder and dried cranberries. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Add 1 1/2 tbsp (3 tbsp) oil, then fluff couscous with a fork.
- Meanwhile, drain and rinse chickpeas. (NOTE: Do not pat chickpeas dry!*)
- To a large pot, add chickpeas and 1/2 tbsp (1 tbsp) oil.
- Heat the pot over medium-high heat and cook for 3-5 min, stirring occasionally, until chickpeas soften slightly and water evaporates.
- Remove the pot from heat. Add remaining Curry Spice Blend, then stir to coat chickpeas.
- To a large bowl, add remaining vinegar, Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes, baby field greens, chickpeas, couscous and grated carrot, then toss to combine. (NOTE: For 4 portions, toss in batches.)
- Divide salad between plates.
- Drizzle spiced mayo sauce over top.
- Enjoy!
