Author Notes
A protein packed salad that tastes as good as it looks. Tt is kind of a deconstructed hummus - the chickpeas are used whole and the tahini serves as wonderfully tasty dressing. —Lucy {Supergolden Bakes}
Ingredients
- For the salad
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14 ounces
cooked chicken breast, cubed
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14 ounces
can of chickpes
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1
large eggplant
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1
large carrot
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1
large zuchinni
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2 tablespoons
chopped cilantro
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1 handful
mixed seeds (pumpkin, sesame etc.)
-
Salt and pepper to taste
- Honey tahini dressing
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2 tablespoons
tahini
-
2 tablespoons
olive oil
-
1 tablespoon
red wine vinegar
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1 teaspoon
lemon juice (or to taste)
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1 teaspoon
runny honey
Directions
-
Cube the eggplant and place on a microwaveable plate. Cover with another plate and microwave for 5-6 minutes until tender. Drain any liquid.
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Use a peeler on the carrot and courgette to create long ribbons. Rinse and drain the chickpeas.
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Make the dressing by mixing all the ingredients together. If the dressing is too thick, thin it with more olive oil or a bit of warm water.
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Put the chicken, chickpeas, carrot, courgette, eggplant and chopped herbs in a large bowl. Pour the dressing over and mix thoroughly. Season with salt and pepper.
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Serve with a scattering of mixed seeds and a sprinkling of chopped cilantro.
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