Marinated chickpea salad with wild rocket and pitta served with chicken breast
By: David Massey
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Marinated chickpea salad with wild rocket and pitta served with chicken breast
- Prep time:
- 25 mins, plus 2 hrs marinating
- Cook time:
- 10 mins
- Serves:
- 3
For a simple but tasty meal, try David Massey's grilled chicken served with a mildly spicy chickpea salad
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Ingredients
For the chickpea salad
- 100g tinned Chickpeas, drained
- 2 tbsp Spring onions, chopped
- 2 tbsp Parsley, chopped
- 2 tbsp Chives, chopped
- 1 tbsp Mint, chopped
- 1 tbsp mayonnaise
- 2 Eggs, hard-boiled, peeled and grated
- 1 clove Garlic, minced
- 2 tsp red wine vinegar
- 0.5 tsp mild curry powder
- 1 pinch black pepper
For the grilled chicken
Method
1. To make the chickpea salad, mix together the chickpeas, spring onion, parsley, chives, mint, mayonnaise, hard-boiled egg, garlic, vinegar and curry powder in a large bowl.2. Season with salt and freshly ground pepper and set aside for two hours. This is best served at room temperature.
3. Meanwhile, season the chicken with salt and freshly ground pepper. Drizzle with 2 tablespoons of olive oil and grill until cooked through, around 8-10 minutes.
4. Lightly grill the pitta breads and cut into half, lengthways. Dress the rocket with the remaining olive oil.
5. Place the dressed rocket onto the plate, heap the chickpeas on top of the pitta bread next to the rocket and arrange the grilled meat on top. Garnish with coriander and chopped chillies and serve.
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