THE DAIRY KITCHEN
Spiced Chickpea, Chicken and Spinach Salad
By THE DAIRY KITCHEN
Serves
2
Difficulty
Easy
Preparation
10 MINS
Cooking
5 MINS
This recipe will soon become your go-to favourite when time is poor but you need some healthy and tasty.
Ingredients
2 teaspoons olive oil1 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
Handy Tips
Substitute rocket or lettuce leaves for the spinach if desired.
Nutrition (per serve)
| Energy (kj) | 1625 |
| Sugars (g) | 8 |
| Protein (g) | 33 |
| Dietry Fibre (g) | 6.5 |
| Fat Total (g) | 18 |
| Sodium (mg) | 530 |
| Saturated (g) | 7 |
| Calcium (mg) | 411 |
| Carbohydrates (g) | 20 |
| Iron (mg) | 3.9 |
Method
- 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.
