Grilled Harissa Chicken and Chickpea Salad

Name: Grilled Harissa Chicken and Chickpea Salad
Cuisine: African
Ingredients: 400g mini chicken fillets (or chicken breast fillets cut into strips); 2 tbsp harissa paste; Finely grated zest and juice of 1-2 lemons (or limes); 2 cloves garlic, crushed (or very finely chopped); Salt; Pepper; 100g tenderstem broccoli, thinly sliced; Extra virgin olive oil or 1/2 tsp coconut oil; 4 spring onions, finely sliced; 4 jarred red peppers, roughly chopped; 400g tin of chickpeas, rinsed and drained; 3 small handfuls of baby spinach; Small handful of coriander, flat-leaf parsley and mint leaves, chopped (optional); 2 tbsp pomegranate seeds (optional); 2 tbsp toasted pine nuts (optional)

6 steps

Updated at: Wed, 16 Aug 2023 20:34:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories586.1 kcal (29%)

Total Fat16.8 g (24%)

Carbs52.2 g (20%)

Sugars15 g (17%)

Protein59.1 g (118%)

Sodium1148.1 mg (57%)

Fiber18.9 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

400gmini chicken fillets

or chicken breast fillets cut into strips

2 Tbspharissa paste

1lemons

Finely grated zest and juice of, or limes

2 clovesgarlic

crushed, or very finely chopped

salt

pepper

100gtenderstem broccoli

thinly sliced

Extra virgin olive oil

or 1/2 tsp coconut oil

4spring onions

finely sliced

4red peppers

jarred, roughly chopped

400gtin of chickpeas

rinsed and drained

3 handfulsbaby spinach

2 Tbsppomegranate seeds

optional

2 Tbsppine nuts

toasted, optional

Instructions

Step 1

Place the chicken fillets in a stainless-steel, ceramic or glass bowl. Mix together the harissa paste, lemon zest and garlic and use it to coat the chicken. Season with salt.

Step 2

Blanch the broccoli in a small saucepan. 2-3 minutes in boiling water, or until just tender. Drain and put into very cold water for another 2-3 minutes.

Step 3

Preheat the grill to medium-high

Step 4

Slide the chicken onto a grill rack and place under the grill. Cook for 5-6 minutes, turning halfway through. Ensure chicken is cooked all the way through.

Step 5

Meanwhile, heat the oil in a non-stick pan and add the spring onions, peppers, chickpeas and spinach. Season and mix well. Stir and cook for 3-4 minutes until spinach is wilted. Stir in the tenderstem broccoli.

Step 6

Remove the pan from the heat and stir in the lemon juice and chopped herbs. Mix well and pile onto a plate, top with the grilled chicken. Scatter over the pomegranate seeds and pine nuts if using and serve warm or at room temperature.