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Roasted chicken, aubergine & chickpea salad

Roasted chicken, aubergine & chickpea salad

By Zoe Choudhury
15’ Prep time
30’ Cook time
45’ Total time
555 Calories
2 Serving

Summary

Sumac adds a tart, citrussy flavour to this washing-up-light supper.
Zoe Choudhury 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Cut the aubergine into 3cm chunks and put in a roasting tin with the chicken and chickpeas. Add the oil, cumin and garlic; season and toss to coat. Roast for 30 minutes, stirring halfway, until the chicken is cooked through, the juices run clear and there is no pink meat remaining. 2 Use forks to shred the chicken
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Step 2

Use forks to shred the chicken in the tin. Sprinkle over the sumac. Add the tomatoes, olives and salad leaves, then toss together until all coated. Season and serve immediately.

Ingredient

  • Chickpeas
    Chickpeas
    400 grams
  • Sumac
    Sumac
    2 tsp
  • Cumin seeds
    Cumin seeds
    2 tsp
  • Olive oil
    Olive oil
    1 tsp
  • Essential cherry tomatoes
    Essential cherry tomatoes
    200 grams
  • Essential chicken thigh fillets
    Essential chicken thigh fillets
    4
  • Queen olives with cumin & lemon
    Queen olives with cumin & lemon
    35 grams
  • Large essential aubergine
    Large essential aubergine
    1
  • Pea shoots & baby leaves
    Pea shoots & baby leaves
    60 grams
  • Garlic clove
    Garlic clove
    2

Nutrition Facts

View nutrition facts
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