Middle Eastern Inspiration: A Refreshing Chicken and Chickpea Salad
Looking for a flavorful and healthy salad that’s perfect for a quick lunch or dinner? Look no further! This delightful salad combines the classic duo of chicken and chickpeas with the bold, aromatic flavors of Middle Eastern cuisine.
The Magic of Sumac
At the heart of this recipe is sumac, a vibrant, crimson-colored spice made from the berries of the sumac tree. Native to the Middle East, sumac adds a tangy, slightly sour flavor that pairs beautifully with the richness of chicken and chickpeas.
A Simple yet Satisfying Recipe
This salad serves 4 and is incredibly easy to prepare. Here’s what you’ll need:
Chickpea Salad
- 2 (14 oz) cans chickpeas, drained
- 3 tomatoes, cut into eighths
- 4 radishes, finely sliced
- 1/2 red onion, finely sliced
- 1 tsp sumac (optional)
- 2 tbsp olive oil
- 1 tbsp lemon juice
Chicken
- 4 (7 oz) chicken breasts, skin on
- 2 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup plain yoghurt
- 1 tbsp lemon juice
- Ground sumac, for garnish
- Flat-leaf parsley leaves, for garnish
Preparing the Salad
To make the chickpea salad, simply combine all the ingredients in a bowl and toss to combine.
Cooking the Chicken
Preheat your oven to 425°F. Heat a frying pan over high heat and brush the chicken with olive oil. Season with salt and pepper. Sear the chicken skin-side down for 2 minutes, then flip and sear for another minute. Transfer the chicken to a baking tray and cook in the oven for 8-10 minutes. Let it rest for a few minutes before slicing.
Assembling the Salad
Divide the chickpea salad evenly among four individual serving dishes. Top each dish with sliced chicken, then spoon over the yoghurt dressing and sprinkle with sumac. Garnish with parsley for a pop of color and freshness.
Beverage Pairing
For a perfect pairing, try Château du Rouët Côtes de Provence Rosé from France. This refreshing rosé complements the complex flavors of the salad with its light, perfumed berry notes and crisp acidity.
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