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Chickpea Salad and Sumac-Grilled Chicken

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1 chicken breast, sliced horizontally
2 cans chick peas
4 tbsp. plain Greek yoghurt
¼ bunch mint leaves, finely chopped
½ brown onion, finely chopped
1/3 continental cucumber, finely diced
¼ lime
½ bunch tarragon leaves
Smoked paprika
Extra virgin olive oil


Combine 1 tin drained chick peas, yoghurt, cucumber, mint and lime juice. Set aside.
In a pan with a good splash of oil, fry the onions until just coloured. Add the remaining tin of chick peas, the tarragon and a pinch of each spice. Mash the ingredients until the chick peas are crushed. Bring to a boil until thick, then set aside.
Sprinkle the chicken with a small amount of spices and drizzle with oil. Fry in a pan with another small splash of oil until cooked through.
Pour the tarragon chick pea mixture onto a platter with a side of chick pea cucumber yoghurt and chicken on top.
Serves 2

Chickpea Salad and Sumac-Grilled Chicken