Skip to main content

Crunchy spiced chickpea salad

Skip to IngredientsSkip to Method

Searching for an easy side? You can’t go wrong with this crunchy spiced chickpea salad. Drizzled in a zesty yoghurt sauce, it’s full of bold flavour.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes


  • 1 zucchini
  • 2 tsp olive oil
  • 1 leek, pale section only, thinly sliced
  • 1 garlic clove, crushed
  • 4 cups (1L) salt-reduced chicken stock
  • 1 (about 200g) Coles RSPCA Approved Chicken Breast Fillet
  • 50g farfalle pasta
  • 1 bunch asparagus, woody ends trimmed, thinly sliced
  • ½ cup (60g) frozen peas
  • Lemon zest, to serve


  • ½ cup basil leaves
  • ¼ cup flat-leaf parsley leaves
  • 1 garlic clove, finely chopped
  • ¼ cup (35g) slivered almonds, toasted
  • ¼ cup finely grated parmesan
  • 1 tsp finely grated lemon rind
  • ¼ cup (60ml) olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a mandolin or a vegetable peeler to peel zucchini lengthways into ribbons. Thinly slice ribbons lengthways.
  2. Step 2

    Heat the oil in a large saucepan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek softens. Transfer to a bowl.
  3. Step 3

    Add the stock, 2 cups (500ml) water and chicken to the pan. Bring to the boil. Reduce heat to low and simmer for 10 mins or until chicken is cooked. Transfer chicken to a chopping board and coarsely shred.
  4. Step 4

    Add the pasta to the stock and cook for 5 mins. Add leek mixture, zucchini, asparagus and peas. Cook for 5 mins or until the vegetables are tender and the pasta is al dente. Stir in the chicken.
  5. Step 5

    Meanwhile, to make the pesto, process basil, parsley, garlic, almonds, parmesan and lemon rind in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.
  6. Step 6

    Divide the soup among serving bowls. Top with dollops of pesto and sprinkle with lemon zest.