Chickpea salad with Harissa chicken

Person Author: Maaike Calender May 17, 2015 Posted No Tags Comment 1 Comment

harissakip

 

Serves 2:

250grams cherry tomatoes (or other small ones) halved

1 small red onion,  sliced

400gram can (or thereabouts) chickpeas, drained and rinsed

1 tablespoon of parsley, chopped

1 tablespoon of vinegar or lemon juice

3 tablespoons of (olive) oil

Salt and pepper

Smoked paprika powder (sweet)

1 tablespoon harissa paste

1 tablespoon of sunflower oil

250 grams of chicken filets in long strips

 

 

Method:

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In a bowl mix the sunflower oil with the harissa paste,  add the filets and mix well.

If you need more use a clean spoon, do not double dip the spoon that has touched the raw chicken into the paste pot.

Set aside

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Heat up a grillpan.

Once heated put the chicken filets on the grill without using extra oil.

Drain the rinsed chickpeas.

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Make a dressing of the olive oil, vinegar, salt, peper and paprika powder and the parsley.

Add the chickpeas, onion and tomatoes to the dressing.

Turn the chicken once aftera bout 2 minutes when it comes loose from the pan.

The thin strips do not take longer than 5 minutes  in total.

To serve spoon salad into bowls and cover with the chicken filets. Serve with pitabreads and Greek yoghurt (optional)

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Original recipe from BBC Good Food.com, photos Gardeninglady

 

 

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