Spiced Chickpea, Chicken and Spinach Salad
2Serves
EasyDifficulty
10 MINSPreparation
5 MINSCooking
A hearty and satisfying salad that comes together quickly and delivers on flavour and nutrition!
Ingredients
2 teaspoons olive oil
1 teaspoon each ground cumin and ground coriander
185g can chickpeas, drained
1 cup (100g) shredded bbq or poached chicken
100g roasted red capsicum, cut into strips
1 cup Greek-style natural yoghurt
50g baby spinach leaves
30g shaved parmesan cheese
1 teaspoon each ground cumin and ground coriander
185g can chickpeas, drained
1 cup (100g) shredded bbq or poached chicken
100g roasted red capsicum, cut into strips
1 cup Greek-style natural yoghurt
50g baby spinach leaves
30g shaved parmesan cheese
Method
- Heat oil in a small frying pan. Add spices and chickpeas and cook for 1 minutes or until fragrant. Add chicken and capsicum and warm through.
- Spread half of the yoghurt evenly over the base of two serving dishes. Top evenly with spinach leaves and top with warmed spiced chicken mix. Dollop evenly with remaining yoghurt and sprinkle with parmesan and serve.
Handy Tips
Substitute rocket or lettuce leaves for the spinach if desired.