Roasted Chickpea & Chicken Salad
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Roasted Chickpea & Chicken Salad

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.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


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)


1 unit(s)

Garlic, cloves

2 tbsp

Tahini Sauce

(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)

14 g


1 unit(s)


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


¼ tsp


3.5 tbsp



Nutrition Values

Calories820 kcal
Fat35 g
Saturated Fat5 g
Carbohydrate72 g
Sugar12 g
Dietary Fiber16 g
Protein56 g
Cholesterol125 mg
Sodium1580 mg
Trans Fat0 g
Potassium1900 mg
Calcium175 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl


Prep chickpeas
  • 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
  • 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.
Toast croutons
  • 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.
Make dressing and tahini drizzle
  • 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.
Finish and serve
  • 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.

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