Carrot, chickpea and harissa chicken salad recipe
Give your summer salad a spicy spin by combining everyday ingredients like chicken and carrot with tangy harissa and chickpea – guaranteed to liven up any run-of-the-mill salad in an instant.
See method- Serves 4
- 20 mins to prepare, plus chilling
- 286 calories / serving
- Dairy-free
- Healthy
Ingredients
- 3 carrots, peeled and coarsely grated
- 400g tin chickpeas, drained and rinsed
- 65g (2 1/2oz) sultanas
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh mint leaves
- 150g (5oz) cooked chicken, shredded
- 1 orange, finely zested and juiced
- 3 tbsp olive oil
- 1 tbsp harissa paste
Each serving contains
- Energy
- 1200kJ 286.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 18g
of the Reference intake
Carbohydrate 29.6gProtein 16.9gFibre 6.2g
Method
- Put the carrots into a large bowl, add the chickpeas, sultanas, parsley, mint and chicken.
- In a bowl, mix together the orange zest and juice, olive oil and harissa. Season well, then pour over the salad. Mix together, then cover and leave in the fridge for an hour to allow the flavours to develop before serving.
- See more Chicken salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
