chicken with chickpeas



  • 1 garlic clove, crushed
  • 1 teaspoon sumac
  • 1 teaspoon ground cumin
  • 1 teaspoon extra virgin olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 500g chicken tenderloins
  • 400g can chickpeas, rinsed, drained
  • 4 green shallots, thinly sliced
  • 250g cherry tomatoes, halved
  • 75g trimmed English spinach leaves, chopped
  • 1 tablespoon sunflower seeds, lightly toasted
  • 2 tablespoons baba ghanoush, to serve
  • 2 small lite wholemeal pita pockets, halved, cut into wedges


Step 1


Combine garlic, sumac, cumin, oil and 1 tbs of the lemon juice in a shallow dish. Add the chicken and turn to coat. Cover and set aside for 10 minutes to marinate.

Step 2

Meanwhile, combine chickpeas, shallot, tomato, spinach, sunflower seeds and remaining 2 tsp lemon juice in a large bowl.

Step 3

Preheat a chargrill or barbecue grill on medium-high. Drain chicken, discard excess marinade. Lightly spray with olive oil. Cook, turning, for 3 minutes each side or until just cooked through and lightly charred.

Step 4

Serve chicken with the chickpea salad, baba ghanoush and pita bread.

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