Crispy chickpeas & chicken salad
A high-protein salad of air-fried chickpeas, lemon-thyme chicken, pickled red onion and tomato with a dill yoghurt dressing.
Nutritionper serving
1 serving ≈ 340 g
- 353 kcal
- Protein: 27.8 g, 31% of calories
- Fat: 18.4 g, 46% of calories
- Carbs: 20.7 g, 23% of calories
Estimated from the ingredients.
Ingredients16
- 3tbsp
- 1tbsp
- 1clove
- 0.5pc
- to taste
- 1pc
- 50g
- 0.5can
- 4tsp
- 0.3tsp
- 1pc
- 0.5pc
- 0.3tsp
- 0.5pc
- 0.5tsp
- 1tbsp
Cookware
- Air fryer
- Frying pan
Contains
Dairy
Allergens are auto-detected and may be incomplete. Always double-check the ingredients.
Steps6
Step 1. Mix the dressing
Mix the yoghurt, , crushed , juice and a pinch of .
YogurtStep 2. Air fry the chickpeas
Mix the with and and air fry at 209 degrees for 20 minutes.
Step 3. Cut and season chicken
Cut the chicken into long strips, season with , and .
Chicken breastStep 4. Pan fry the chicken
Pan fry the chicken in for 5 minutes on each side.
Chicken breastStep 5. Pickle the onions
Mix the with , a pinch of and , and leave to pickle for at least 10 minutes.
Step 6. Assemble the salad
Top with the sliced , crumbled and .
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