Chermoulla chicken salad

  • 40 mins cooking
  • Serves 4
  • Print


Chermoulla chicken salad
  • 1 cup (200g) dried chickpeas
  • 4 (680g) single chicken breast fillets
  • 1/2 cup fresh coriander, finely chopped
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 3 clove garlic, crushed
  • 2 tablespoon white wine vinegar
  • 2 tablespoon lemon juice
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 2 tablespoon olive oil
  • 1 medium_piece (150g) red capsicum, finely chopped
  • 1 medium_piece (150g) green capsicum, finely chopped
  • 2 large_piece (180g) egg tomatoes, chopped finely
  • 1 small_piece (80g) white onion, chopped finely
  • 2 tablespoon lemon juice


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.

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