Nothing says summer like a refreshing salad, and this winner comes with chickpeas and a citrus tahini dressing. Packed with nutrients, this high-protein, anti-inflammatory dish is filling enough to sustain you through an active day, but light on carbs.
The spicy, sweet and tangy dressing delivers a zesty punch that complements the warm vegetables to a ‘t’, with a contrast between the creamy smoothness of the tahini, the sharp citrus of the lime and the hit of chili as a palate teaser. Plate it up in your favorite bowl, it is a colorful crowd-pleaser that is sure to become a favorite.
By Nour El Ganzoury at EAT-ducate
Ingredients:
- 500g chicken thighs
- 70g chickpeas
- 1 medium onion
- 1 red bell pepper
- 1 large carrot
- Arugula
- Lettuce
- 3 limes
- 1 tablespoon tahini
- 2 tablespoons onion powder
- 2 small chili peppers (adjust to spiciness)
- 3 tablespoons olive oil
- 1 teaspoon honey
- Salt & pepper to taste
Preparation:
- Marinate chicken in yogurt, 1 teaspoon onion powder and salt and pepper.
- Drain and rinse the soaked chickpeas and add to a pot. Cover with a few inches of water, and add ½ a teaspoon of salt. Bring to a boil, reduce heat, cover, and simmer until tender, about 90 minutes to 2 hours. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the onions, peppers, carrots, salt and pepper.
- Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers and carrots are tender and slightly browned, which should take around 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
- Put aside and use the same skillet to cook the chicken. Preheat the skillet over medium heat. Add the marinated chicken to the skillet and let cook 4-5 minutes, without touching the chicken.
- After 4-5 minutes, move the chicken around frequently with a spatula until all sides are browned and the chicken is cooked.
*Use up those browned bits stuck to the pan for a pan sauce! That’s right, that golden brown stuff stuck on the pan afterward creates an incredibly flavorful sauce when you add a splash of water.
The dressing:
- Mix tahini, lime, 1 teaspoon onion powder, 1 teaspoon each of olive oil and honey. Add chili flakes, salt and pepper to taste.
- Place chopped lettuce and arugula in a large salad bowl, then add vegetables and chickpeas.
- Slice the cooked chicken thighs and add also to the salad bowl.
- Drizzle with dressing.
Tips:
*Soak chickpeas in water overnight if you are not going to use canned.
*Marinate the chicken for 2 hours if possible. If you don’t have time, 15 minutes will also do.
