This simple salad combines the loved ingredients of chicken and chickpeas with Middle Eastern seasonings, such as sumac, for a delightful twist.
Sumac is a Middle Eastern spice made from the crimson berries of the sumac tree.
- Yields: 4 servings
Ingredients (16)
For the chickpea salad:
- 2 (14 ounce) cans of chickpeas, drained
- 3 tomatoes, cut into eighths
- 4 radishes, finely sliced
- 1/2 red onion, finely sliced
- 1 teaspoon sumac, optional
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
For the chicken:
- 4 (7 ounce) chicken breasts, skin on
- 2 tablespoons olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup plain yoghurt
- 1 tablespoon lemon juice
- Ground sumac, to garnish
- Flat-leaf (Italian) parsley leaves, to garnish
Instructions
For the chickpea salad:
- Place all the ingredients in a bowl and toss to combine.
For the chicken:
- Heat the oven to 425°F. Heat a frying pan over a high heat and, while the pan is heating, brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute. Transfer to a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for a couple of minutes. Meanwhile, place the yoghurt and lemon juice in a bowl and stir to combine. Season to taste. Divide the chickpea salad evenly into four individual serving dishes. Slice the chicken breasts on the diagonal and place on top of the salad. Spoon over the yoghurt dressing and sprinkle with the sumac. Garnish with parsley.
Beverage pairing: Château du Rouët Côtes de Provence Rosé, France. The recipe’s combination of the tart, the herbal, the bitter, and the sweet all wrapped up in a simple, natural package is a shout-out for rosé. Complex flavors in the food demand a simple, refreshing wine. This lovely mixture of Grenache and Syrah from the south of France has light, perfumed berry notes, but enough dimension in the mouth to stand up to the chickpeas and chicken.
