Moroccan Chickpea and Carrot Salad with Grilled Chicken

• 600gboneless skinless chicken thighs
• 1 tbspolive oil
• 1 tspground cumin
• 1 tspsweet paprika
• fine salt
• black pepper
• 2 tbspolive oil
• 4carrots, cut into thin coins
• 2garlic cloves, sliced
• 2 tspground cumin
• 1 tspground coriander
• 480 gtinned chickpeas, drained weight
• 1 tbspharissa paste
• 30 mllemon juice
• 2 tbspextra virgin olive oil
• 25 gparsley leaves, torn
• 10 gmint leaves, torn
• Finely grated lemon zest (2 g)
• 4flatbreads, about 60 g each, warmed
• 150 gGreek yoghurt, optional (optional)

Method

1. 1Coat the chicken with 1 tbsp olive oil, 1 tsp cumin, paprika, a little salt and pepper. Heat a griddle over medium-high heat and cook for 6–7 minutes on each side until cooked through, working in two batches if needed. Rest for 3 minutes.
2. 2Meanwhile heat 2 tbsp olive oil in a frying pan. Add the thin carrot coins and cook for 7–8 minutes until tender, adding a splash of water if needed. Add the garlic, remaining 2 tsp cumin and coriander and cook for 1 minute.
3. 3Stir in the drained chickpeas and harissa and heat for 3 minutes. Take off the heat and add 2 g lemon zest, 30 ml juice and the extra virgin olive oil. Fold in the torn parsley and mint.
4. 4Slice the chicken and serve with the warm chickpea salad and flatbreads, adding any optional yoghurt.

Per serving

kcal

696

protein

45.2g

fibre

12.6g

carbs

61.7g

fat

27.8g