Dukkah Chicken and Orange Salad
with Crispy Chickpeas- Sulphites
- Tree nuts
- Sesame
Roasted herbaceous chicken breasts are draped over spinach, arugula and orange slices then treated with a drizzle of zesty shallot vinaigrette. To top it all off, you get a healthy dose of crispy baked chickpeas! Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
2 unit
Chicken Breasts
113 g
Arugula and Spinach Mix
1 unit
Orange
50 g
Shallot
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
398 mL
Chickpeas
2 tbsp
Dukkah Spice
(Contains: Tree nuts, Sesame)
Not included in your delivery
1 tsp
Salt*
4.5 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Drain and rinse chickpeas, then transfer to a baking sheet. Thoroughly pat chickpeas dry with paper towels. Add 2 tbsp oil (dbl for 4 ppl, then season with salt and pepper. Toss to coat. Spread into an even layer, then roast in the top of the oven, stirring halfway through, until crispy, 22-25 min.
While chickpeas roast, zest orange. Cut a piece off the top and bottom ends of the orange. Place the flat end of the orange on board, then cut the peel away from the flesh from top to bottom, turning the orange as you go. Place orange on its side and slice into 1/4-inch rounds. Pour the juice from the board into a large bowl. (Repeat with the other orange for 4 ppl.) Peel, then finely chop shallot.
Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. While pan heats, rub chicken with 1/2 tbsp oil (dbl for 4 ppl). Reserve 2 tsp Dukkah Spice (db for 4 ppl) in a small bowl, then sprinkle remaining Dukkah Spice on both sides of the chicken. When hot, add chicken. Sear until chicken is golden, 2-3 min per side, then transfer to a parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
When chickpeas are crispy, remove from the oven and sprinkle with remaining Dukkah Spice, then toss to combine. Return to oven and roast until spice is fragrant, 2-3 min. Remove chickpeas from the oven and season with more salt and pepper, if desired.
Add shallots, vinegar, orange zest, 1/4 tsp sugar, 2 tbsp oil (dbl both for 4 ppl) to the bowl with orange juice. Season with salt, then whisk together until combined. (TIP: Squeeze the juice from a piece of an orange slice if you don't have enough vinaigrette.)
Add spinach and arugula mix and orange slices to the bowl with vinaigrette, then toss to combine. Thinly slice chicken into 1/2-inch pieces. Divide salad between plates. Top with sliced chicken and scatter chickpeas over top.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the fresh, unique taste with orange and Dukkah spice, though some found it bland or lacking depth.
- Ease of prep: Simple and quick to make, but roasting chickpeas caused issues with popping and mess in the oven.
- Suggestions: Consider adding more orange for juice and flavor; try marinating the chicken for extra taste.
- Portions: Several reviewers wanted more orange included; some felt the meal was light and could use additional ingredients.
- Texture: Crispy chickpeas were a hit for many, but some found them dry or difficult to crisp properly.
