Chicken and chickpea salad with tahini dressing


  • 14 ounces cooked chicken breast, cubed
  • 14 ounces can of chickpes
  • 1 large eggplant
  • 1 large carrot
  • 1 large zuchinni
  • 2 tablespoons chopped cilantro
  • 1 handful mixed seeds (pumpkin, sesame etc.)
  • + 5 more ingredients
    • Salt and pepper to taste
    • 2 tablespoons tahini
    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon lemon juice (or to taste)

Cube the eggplant and place on a microwaveable plate. Cover with another plate and microwave for 5-6 minutes until tender. Drain any liquid. Use a peeler on the carrot and courgette to create long ribbons. Rinse and drain the chickpeas. Make the dressing by mixing all the ingredients together. If...

View full recipe at SpringPad


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