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.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
493
Ingredients
2g
x 400g tins chickpeas, drained and rinsed
2Tbsp.
harissa paste
4
medium skinless chicken breasts
11/2Tbsp.
olive oil
250g
kale, roughly chopped, woody stems discarded
3Tbsp.
tahini
juice 1/2 lemon
1/2Tbsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
