Sumac Chicken & Chickpea Salad Bowl
Lunch · Levantine · Ready in 20 min · Serves 2
Sumac-dusted chicken over a lemony chickpea, cucumber and tomato salad. Bright, cold-friendly, and over thirty grams of protein.
Per serving
- Calories
- 470
- Protein
- 38 g
- Carbs
- 34 g
- Fat
- 20 g
- Fibre
- 9 g
Vitamins and minerals, % of a day’s needs
- Iron18%
- Vitamin D1%
- B1214%
- Zinc25%
- Magnesium26%
- Omega-311%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 320 g Chicken breast, sliced
- 2 tsp Sumac
- 240 g Canned chickpeas (drained)
- 150 g Cucumber, sliced
- 150 g Cherry tomatoes
- 1.5 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tbsp Fresh mint, chopped
- 0.5 tsp Salt
Method
- 1
Toss 320g sliced chicken with 2 tsp sumac, a third of the olive oil and half the salt. Sear over medium-high heat for 8 minutes, turning once, until cooked through and golden.
- 2
Toss 240g drained chickpeas with 150g cucumber slices, 150g halved cherry tomatoes, 2 tbsp lemon juice, the remaining olive oil and salt, and 2 tbsp chopped mint.
- 3
Divide the salad between 2 bowls and lay the warm chicken over the top.
