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A deep plate of chickpea salad with grilled chicken.

Chickpea Salad with Grilled Chicken

Nele
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Cook Time 30 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

For seasoning the chickpeas:

  • ¾ cup chickpeas
  • 1 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp cumin
  • salt & pepper

For seasoning the chicken:

  • 1 chicken breast
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1 tsp lemon juice
  • chili flakes to taste

For the salad:

  • 1 handful lettuce e.g., arugula or a common spring blend
  • 1 handful cherry tomatoes
  • 1 small cucumber
  • 1 small red onion

For the dressing:

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tspn Dijon mustard
  • 1 tsp honey
  • salt & pepper

Instructions
 

  • Rinse the chickpeas and pat them dry, Season them with olive oil, paprika, cumin, salt, and pepper. Roast at 400°F for about 20 minutes.
  • To season the chicken, combine the olive oil, lemon juice, garlic, and chili to make a marinade. Coat the chicken with it and grill it in a hot grill pan or fry it for 6–8 minutes per side until golden brown.
  • Wash the lettuce, pat it dry, and tear it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
  • Combine all the ingredients for the dressing in a jar and shake well.
  • Slice the cooked chicken. Place all prepared ingredients in a large bowl, drizzle with the dressing, and gently toss.