ANNABEL'S ONLINE LESSONS

Eat Fresh - Moroccan chicken & chickpea salad

Moroccan chicken & chickpea salad

Prep	15 minutes
Cook	2-3 minutes
Serves	4

2 x 300g cans chickpeas, rinsed and drained
3 tbsp olive oil
1 tsp sweet smoked paprika
2 tsp ground cumin
finely grated zest of 1 lemon
½ tsp salt and grinds of pepper
3 tbsp lemon juice
4 cooked chicken breasts, shredded into bite-sized pieces
8 tomatoes, quartered
2-3 roasted red capsicums, thinly sliced
140g baby spinach leaves
¼ cup Greek yoghurt

Garnish:

4 tsp dukkah

Place chickpeas in a pot with oil, spices, lemon zest and seasoning and stir over heat for 2-3 minutes until mixture sizzles and smells aromatic. Remove from heat and allow to cool 5-10 minutes.

Mix in lemon juice and place in a large mixing bowl with chicken, tomatoes, capsicums and spinach. Gently toss to combine then divide between 4 serving plates.

Dollop on yoghurt and scatter over dukkah.