Roasted Chickpea & Chicken 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, golden chicken breasts 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
1 unit(s)
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
113 g
Spring Mix
56 g
Carrot, julienned
2 unit(s)
Mini Cucumber
113 g
Baby Heirloom Tomatoes
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
14 g
Parsley
1 unit(s)
Honey
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.63 tsp
Salt*
¼ tsp
Pepper*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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, core then cut pepper into 1/2-inch pieces.
- 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.
- 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, 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, then whisk to combine.
- Add spring mix, parsley, tomatoes, carrots and peppers to the large bowl with dressing. Toss to combine.
- Divide salad between plates. Spoon half the tahini drizzle over salad.
- Sprinkle chickpeas and croutons over top.
- Spoon remaining tahini drizzle over plate.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Reheat the same 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.**
Thinly slice chicken. Arrange chicken on top of plated salad.
