Chilli chicken with roasted chickpeas and green salad 

Looking for a new summer salad recipe? Look no further, this healthy protein-packed salad makes for the ultimate power meal!

Ingredients:

Chilli chicken

• 180g boneless and skinless chicken fillet, cubed
• 1 red chilli
• 1 tsp coconut oil 
• Pink Himalayan rock salt and black pepper to season

Roasted chickpeas 

• 1 cup chickpeas, rinsed and drained 
• 1 tsp cumin powder 
• ½ tsp turmeric powder 
• ½ tsp cinnamon powder 
• 1-2 tsp extra virgin olive oil 
• Pink Himalayan rock salt and black pepper to season

Green salad 

• Handful of mixed lettuce leaves 
• ¼ cup cucumber, sliced 
• 1 tsp sesame seeds, toasted 
• Handfull of halved cherry tomatoes
• 1/2 Avo, sliced
• ¼ cup feta cheese, crumbled on top 
• Lemon wedge to squeeze on top 

Method:

Roasted chickpeas 

• Drain and rinse.
• Spread out on a flat baking tray.
• Drizzle 1-2 tbs of olive oil, sprinkle spices and roast at 180’C  for 25-35 mins.
• Add to the salad at the end. 

Chilli Chicken 

• In a heated pan add coconut oil, chopped chilli, salt and pepper as well as cubed chicken.
• Cook until the skin is golden brown and chicken is thoroughly cooked. 

Green Salad 

• Chop lettuce, cucumber and toast sesame seeds under the grill until golden brown. 
• Serve salad on a plate, top with chilli chicken and roasted chickpeas. Sprinkle with feta cheese and sesame seeds. 

For a tasty vegetarian version, leave out the chicken. 

Author: Logan Leigh Rix

Logan blends her passion and profession by working as a digital and social media marketer and content creator in the fitness, health and wellness industry. She’s also a personal trainer, former Face of Fitness finalist and Fitness Magazine featured athlete.