Chicken chickpea salad
If you are making the Indian chummus with this meal, make a double batch of onions and use half for the chummus and half for this salad to save time
Servings: people USA imperial/metric conversion:
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  1. Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the onions and cook for six minutes, mixing often. Add the curry powder and garam masala and a tablespoon of lime/lemon juice and mix well. Add 1/4 cup of water and mix and let cook for 12 more minutes, mixing periodically.
  2. Turn off flame and add in chickpeas, mixing well so they incorporate the flavors of the dish.
  3. In a large serving bowl, add the remaining olive oil, lime/ lemon juice, cilantro, ½ teaspoon of salt, ½ teaspoon of pepper and honey. Mix well. Add the onion and chickpeas mixture and lettuce right before serve.
  4. Pat the chicken dry and sprinkle with 1 teaspoon of salt and 1 teaspoon of freshly ground pepper. Wipe out onion pan well and add 1 tablespoon of olive oil and get hot. Add the chicken and cook for 2 minutes per side.
  5. Place on cutting board and when slightly cooled, slice thinly. Add to salad right before serve.