Spiced chickpea, chicken and spinach salad
Looking for a hearty salad for lunch or a light dinner? This chicken salad will surely impress.
Recipe and image from the Diary Kitchen.
2 teaspoons olive oil
1 teaspoon each ground cumin and ground coriander
185g can chickpeas, drained
1 cup (100g) shredded bbq or poached chicken
100g roasted red capsicum, cut into strips
1 cup Greek-style natural yoghurt
50g baby spinach leaves
30g shaved parmesan cheese
- Heat oil in a small frying pan. Add spices and chickpeas and cook for 1 minutes or until fragrant. Add chicken and capsicum and warm through.
- Spread half of the yoghurt evenly over the base of two serving dishes. Top evenly with spinach leaves and top with warmed spiced chicken mix. Dollop evenly with remaining yoghurt and sprinkle with parmesan and serve.
Substitute rocket or lettuce leaves for the spinach if desired.