Salad with chicken, baked chickpeas and carrots
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 568, total fat 32 G., saturated fats 7 G., proteins 31 G., carbohydrates 41 G., fiber 12 G., cholesterol 69 mg, sodium 946 mg, sugar 12 G.
Calories 568, total fat 32 G., saturated fats 7 G., proteins 31 G., carbohydrates 41 G., fiber 12 G., cholesterol 69 mg, sodium 946 mg, sugar 12 G.
If you have some leftover baked chicken from last night's dinner, make a delicious and healthy Middle Eastern-style salad with it. Za'atar seasoning, along with sweet roasted carrots and a sweet-tart dressing, imbue it with a distinctive flavor, mixed mesclun greens and snow peas add richness, but the real star of this salad is the crispy, savory roasted chickpeas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) canned chickpeas, rinsed
- 6 carrots, cut in half lengthwise
- 1/4 cup + 2 tablespoons extra-virgin olive oil
- 1.5 tsp za'atar (Middle Eastern spice mix) + extra for sprinkling
- 3 tablespoons red wine vinegar
- 0.5 tsp honey
- 1 small shallot, thinly sliced (separate)
- 2 cups shredded baked chicken
- 1 package (150 g) mesclun
- 1 cup sugar snap peas, ends trimmed, pods thinly sliced
- 1 cup fresh parsley
- 0.5 cup crumbled feta
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Recipes with similar ingredients: chicken, chickpeas, carrot, za'atar, wine vinegar, honey, mesclun salad mix, parsley, sugar snap peas, feta cheese
Cooking the dish according to the recipe:
- Place a baking sheet on the middle rack of the oven and preheat the oven to 450°F (230°C). Pat the chickpeas dry with paper towels; in a large bowl, toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt, and freshly ground black pepper to taste. Place on the hot baking sheet and roast, stirring halfway through, until the chickpeas are golden brown and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons of za'atar and toss to coat. Let cool slightly.
- Meanwhile, in a large bowl, combine the vinegar, honey, shallot, 1/2 teaspoon salt, and a pinch of freshly ground black pepper; let sit for 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil.
- Transfer the carrots to a cutting board and cut into 2-inch pieces; transfer to a bowl with the dressing. Add the chicken, mesclun, snow peas, parsley, and feta. Season with salt and pepper and toss gently. Top with the toasted chickpeas and sprinkle with za'atar.
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