Roasted Chickpea and Chicken Breasts Salad
with Honey-Tahini Drizzle and Stovetop Croutons
This colourful, Middle Eastern-inspired salad delights with complementary textures and balanced flavours. A mix of fresh veggies and greens is topped with croutons, roasted chickpeas, chicken and a creamy tahini drizzle!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
113 g
Spring Mix
56 g
Carrot, julienned
132 g
Mini Cucumber
113 g
Baby Heirloom Tomatoes
1 unit
Lemon
1 unit
Garlic, cloves
2 tbsp
Tahini
(Contains Sesame)
14 g
Parsley
1 tbsp
Honey
1 unit
Ciabatta Roll
(Contains Barley, Wheat)
2 unit
Chicken Breasts
Not included in your delivery
3.5 tbsp
Oil*
0.63 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400ËšF.Wash and dry all produce. Drain and rinse chickpeas. Add chickpeas to an unlined baking sheet. Thoroughly pat dry with paper towels. (TIP: This will help prevent chickpeas from popping in the oven!)Reserve 1/2 tsp (1 tsp) Shawarma Spice Blend in a small bowl.Sprinkle remaining Shawarma Spice Blend and 1/2 tsp (3/4 tsp) salt over chickpeas, then season with pepper. Drizzle 1 tbsp (2 tbsp) oil over top, then toss to coat.
Roast chickpeas in the bottom of the oven, stirring halfway through, until golden-brown and crisp, 32-35 min. (TIP: If chickpeas start popping in the oven, loosely cover with foil. Roasting chickpeas covered may prevent them from getting crisp.)
Meanwhile, cut cucumbers into 1/4-inch rounds.Zest, then juice lemon.Peel, then mince or grate garlic.Roughly chop parsley.Halve tomatoes.Tear or cut ciabatta into 1-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then ciabatta. Toast, stirring occasionally, until golden-brown, 5-7 min.Add half the garlic, then season with salt and pepper. Toast, tossing often, until fragrant, 30 sec.Transfer croutons to a plate.Pat chicken dry with paper towels. Season with salt and pepper. Return the pan to medium. 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.**
Meanwhile, add lemon zest, half the honey, 2 tsp (4 tsp) lemon juice, 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add tahini, remaining honey, remaining garlic, 1/2 tsp (3/4 tsp) lemon juice and 1 tbsp (1 1/2 tbsp) water to the small bowl with reserved Shawarma Spice. Season with salt and pepper, to taste, then whisk to combine.
Add spring mix, parsley, tomatoes, carrots and cucumbers to the large bowl with dressing. Toss to combine.Divide salad between plates. Spoon half the tahini drizzle over salad.Thinly slice chicken.Top salad with chicken.Sprinkle chickpeas and croutons over top.Spoon remaining tahini drizzle over plate.
