If, like me, you are always on the hunt for a new salad to add to your culinary repertoire you need to give this one from the Women’s Weekly a go.
Best bits: It’s quick, foolproof, healthy and perfect as a main – guaranteed you won’t be hungry after having this for dinner.
INGREDIENTS
1 cup dried chickpeas (Shortcut: I used canned Chickpeas – cuts down on the cooking time)
4 chicken breasts
1 medium red capsicum, chopped finely
1 medium green capsicum, chopped finely
2 large egg tomatoes, chopped finely
1 small white onion, chopped finely
2 tablespoons lemon juice
Chermoula
½ cup fresh coriander, chopped finely
3 cloves garlic, crushed
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 teaspoon sweet paprika
½ teaspoon ground cumin
2 tablespoons olive oil
METHOD
[If you use dried chickpeas] Place chickpeas in large bowl of cold water and soak overnight. Before cooking, drain and rinse under cold running water. Cook chickpeas, uncovered, in medium saucepan of boiling water until just tender; drain and rinse again under cold running water.
Meanwhile, combine ingredients for chermoula in large bowl; reserve half of the chermoula for chickpea salad. Place chicken in bowl with remaining half of the chermoula; turn chicken to coat in chermoula.
Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through. Cover to keep warm.
Place chickpeas in large bowl with capsicums, tomato, onion and remaining chermoula; toss gently to combine.
Serve chickpea salad with sliced chicken, drizzled with lemon juice.
Serves 4
Top Tip: If you have any leftovers, scoop them onto a wholegrain wrap, add a slice of avocado, a small splash of mayonnaise, roll-up and enjoy for lunch! Delish!
Easy Ways to Live Well 