Spanish chicken & chickpea salad
-==== REZKONV-Recipe – RezkonvSuite v1.2
Categories: Salad, Pulses
Yield: 6 Servings
2 x 410 g tins chickpeas, drained and rinsed
300 grams Pack vine-ripened cherry tomatoes, halved
290 grams Jar marinated peppers in oil, halved
1 medium Chicken from the rotisserie counter
Small bunch flat-leaf parsley, roughly chopped
======================= FOR THE DRESSING =======================
2 Garlic cloves, crushed
2 tablesp. Sherry vinegar
6 tablesp. Oil from the pepper jar
1/2 teasp. Smoked paprika (see Know-how)
1/2 Orange, the juice
Good Food Magazine, August 2006, p. 77
— Edited *RK* 08/22/2006 by
— Ulrike Westphal
This salad is full of big Mediterranean flavours. Feel free to use a
bought dressing if you’re short of time, but sherry vinegar adds a
touch of authenticity that makes all the difference.
1. First, make the dressing. Using a stick blender or mini processor,
whizz together the garlic, vinegar, pepper oil, smoked paprika and
orange juice until smooth. If you don’t have a blender, simply crush
the garlic and whisk together with all of the other ingredients.
2. In a large bowl, mix together the chickpeas, cherry tomatoes and
peppers. Pour over half ö of the dressing, season and spoon onto a
large serving platter.
3. Place the chicken on a board and pull the flesh W from the bones.
Cut or tear the chicken into bite-size pieces, then pile on top of
the salad. Drizzle over the remaining dressing, scatter with the
parsley and serve.
:PER SERVING 505 kcalories, protein 31g, carbohydrate 18g, fat 35g,
saturated fat 7g, fibre 5g, sugar 5g, salt 1.31 g
:PREP 20 mins
:You can make the entire salad and leave it to marinate in the
dressing the night before. Keep covered in the fridge, but remember
to bring it to room temperature before finishing with the parsley
just before you serve it.
:Spanish smoked paprika has a sweeter, more smoky flavour than
ordinary paprika. We used La Chinata, €1.49/70g – you’ll find it in
supermarkets in the specialist food section.