Name: Chicken & Chick Pea Salad
Prep time: 20 min
Cook time: 10 min
Yield: Serves 6
Ingredients: 2 1/2 cups McKenzie's Australian Chick Peas; 2 small skinless chicken breasts; 1 tbs olive oil; 1/3 cup tahini; 1/2 cup lemon juice; 6 cherry tomatoes, halved; 1 avocado, sliced; 25g feta cheese, crumbled; 1 egg, boiled; 1/3 cup parsley, chopped finely; To taste, McKenzie's Australian Natural Sea Salt Grinder; To taste, McKenzie's Whole Black Peppercorn Grinder

2^{1/2 cups} McKenzie's Australian Chick Peas 2 small skinless chicken breasts 1 tbs olive oil 1/3 cup tahini 1/2 cup lemon juice 6 cherry tomatoes, halved 1 avocado, sliced 25g feta cheese, crumbled 1 egg, boiled 1/3 cup parsley, chopped finely To taste, McKenzie's Australian Natural Sea Salt Grinder To taste, McKenzie's Whole Black Peppercorn Grinder

Step 1

Add oil to frypan and heat over medium heat. Cook chicken breasts for 4-5 minutes on each side or until cooked through but still moist. Set aside to cool slightly. Cut into strips and place in fridge until cold. In a separate saucepan, boil egg to your preference.

Step 2

Whisk together tahini, lemon juice and 2 tablespoons of water. Season with salt and pepper to taste. Set aside until ready to serve.

Step 3

In a bowl combine cooked chick pea, chicken, tomatoes, avocado, egg and feta. Stir through tahini dressing and parsley to serve.

Tips: Add 1 teaspoon ground cumin for a delicious Middle Eastern twist. This is a great salad to have for lunch as the protein and fibre content of the dish will keep you feeling fuller for longer and therefore ease the mid afternoon sweet cravings! Lot of other vegetables can be added to this salad such as grated or diced carrot, cucumber, roasted beetroot or pumpkin.

Chicken & Chick Pea Salad