Chermoulla chicken salad

chermoulla chicken salad



1.Place chickpeas in large bowl of cold water, stand overnight, drain. Rinse under cold water, drain. Cook chickpeas in medium saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.
2.Meanwhile, to make chermoulla, blend or process coriander, parsley, garlic, vinegar, lemon juice, paprika, cumin and olive oil in large bowl, reserve half of the chermoulla for chickpea salad.
3.Place chicken in bowl with remaining half of the chermoulla, turn chicken to coat in chermoulla. Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through. Cover to keep warm.
4.Place chickpeas in large bowl with capsicums, tomato, onion and remaining chermoulla, toss gently to combine. Serve salad with sliced chicken, drizzled with lemon juice.