Chicken and Roasted Chickpea Salad
with Jammy Eggs and Lemony Hummus
Ingredients: Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Sweet bell pepper • Baby tomatoes • Grade A egg • Farro (wheat) • Lemon • Cucumber • Hummus (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) (sesame) • Spinach • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
2 unit(s)
Egg
(Contains: Egg)
56 g
Baby Spinach
1 unit(s)
Lemon
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Wheat, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy)
2 unit(s)
Garlic, cloves
1 unit(s)
Mini Cucumber
1 unit(s)
Sweet Bell Pepper
4 tbsp
Hummus
(Contains: Sesame May contain traces of: Gluten, Wheat, Milk, Mustard, Soy, Sulphites, Egg, Crustaceans, Fish)
½ cup
Farro
(Contains: Wheat May contain traces of: Wheat, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Egg, Crustaceans, Fish)
113 g
Baby Tomatoes
Not included in your delivery
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
- When done, drain and rinse eggs under cold water for 30 sec. Set aside in the pot.
- To a medium pot, add farro, 1/4 tsp (1/2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Add 1/2 tbsp (1 tbsp) olive oil. Toss to coat.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper if you like, then toss to coat.
- Roast in the bottom of the oven for 10-12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.
- Halve tomatoes.
- Cut cucumber into 1/4-inch rounds
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaning lemon into wedges.
- Pat chicken dry with paper towels. To a large bowl, add chicken, Smoked Paprika-Garlic Blend, garlic and 1/2 tbsp (1 tbsp) olive oil. Season with salt if you like.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (2 tbsp) olive oil, then chicken. Cook for 6-8 min on one side, until golden. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- In a small bowl, whisk together lemon juice, lemon zest, hummus, 1/2 tbsp (1 tbsp) olive oil and 2 tsp (4 tsp) water. Season with salt and pepper, if you like.
- Peel, then halve eggs.
- Thinly slice chicken.
- Divide spinach between plates. Top with cucumbers, tomatoes, farro, peppers, eggs, roasted chickpeas and chicken.
- Drizzle lemon-hummus dressing over top.
