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Moroccan Chickpea and Chicken Salad
2 x 300g cans chickpeas / garbanzo beans, 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 ground black 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 4 tst dukkah, to garnish
© Annabel Langbein Media
Place chickpeas / garbanzo beans 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 with dukkah.
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