One of our go-to salad recipes, this chicken, harissa and roasted chickpea salad is easy to make for a fragrant midweek meal.
It packs a punch with its taste and is served alongside a tahini-soy dressing which complements the harissa-roasted chickpeas really well.
To speed it up even more you can use pre-cooked chicken breast if you like, or omit to keep it veggie-friendly.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
493
Ingredients
2 g x 400g tins chickpeas, drained and rinsed
2 Tbsp. harissa paste
4 medium skinless chicken breasts
1 1/2 Tbsp. olive oil
250 g kale, roughly chopped, woody stems discarded
3 Tbsp. tahini
juice 1/2 lemon
1/2 Tbsp. soy sauce
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In a small roasting tin, mix the chickpeas, harissa and plenty of seasoning. Roast for 15min, until lightly crisp. Set aside to cool. Reduce oven to 200°C (180°C fan) mark 6.
Step 2Put chicken on a baking tray, drizzle with 1tbsp oil and season. Cook in oven for 20-25min, until cooked through.
Step 3Cook kale in a large pan of boiling water for 5min, until tender. Drain and rinse briefly under cold water to stop the cooking. Meanwhile, whisk together tahini, lemon juice, soy sauce, remaining 1⁄2tbsp oil, some seasoning and 4tbsp water in a small bowl.
Step 4Divide the kale and chickpeas between 4 bowls. Top with sliced cooked chicken and drizzle over the dressing. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
