Spicy Chicken Chickpea Salad Recipes

SPICY CHICKPEA SALAD

Steps:

• Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
• Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

SPICY CHICKEN & CHICKPEA SALAD

Steps:

• Combine all ingredients for the chicken; cover and chill together for at least an hour.
• Combine all ingredients for the chickpeas; cover and chill together.
• Saute"marinated" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
• Chill the cooked chicken.
• Toss together the spinach and lettuce.
• Drizzle with the lemon juice& chili oil.
• Serve green salad with a portion of chickpeas and chicken.

SPICY CHICKEN SALAD

Steps:

• Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

HARISSA CHICKEN WITH CHICKPEA SALAD

Steps:

• Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.
• Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.
• Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

SPICY CHICKPEA SALAD

Steps:

• Drain and rinse (well) the Chickpeas.
• Place Chickpeas in a medium sized mixing bowl.
• Add the rest of the ingredients and mix very well.
• Let set for an hour to allow flavors to blend.
• Serve nice and cold with some hot Pita bread or just as a side dish.