This vibrant salad is bursting with herbaceous goodness! Fibre-dense chickpeas are roasted with spices to add extra oomph!
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.
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Chickpeas
1 unit(s)
Shallot
28 g
Sultana Raisins
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
7 g
Mint
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
1 tbsp
Turkish Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Feta Cheese, crumbled
(Contains Milk)
6 tbsp
Yogurt Sauce
(Contains Milk)
2 unit(s)
Chicken Breasts
4.5 tbsp
Oil*
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.63 tsp
Salt*
0.13 tsp
Pepper*
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Bake in the middle of the oven until cooked through, 15-18 min. **
Thinly slice chicken. Top plates with chicken.