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Spiced chicken, roasted carrot and chickpea salad

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This Spiced chicken, roasted carrot and chickpea salad makes for a deliciously filling meal that is sure to become a new household staple.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Spiced chicken, roasted carrot and chickpea salad

Ingredients

  • 2 bunches Dutch carrots, ends trimmed
  • 1 tbs olive oil
  • ⅓ cup (65g) pepitas (pumpkin seeds)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp ground turmeric
  • 2 Coles RSPCA Approved Chicken Breast Fillets
  • 1 cup mint leaves
  • ⅓ cup (80ml) Greek-style yoghurt
  • 2 tsp tahini
  • 1 tbs lemon juice
  • 400g can chickpeas, rinsed, drained
  • ½ cup coriander leaves

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.

Method

  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Place the carrots on 1 lined tray. Drizzle with 1 tsp of the oil. Season. Roast for 20 mins or until tender.

  2. Step 2

    Meanwhile, place the pepitas in a small bowl. Drizzle with 1 tsp of the remaining oil and sprinkle with ½ tsp paprika, ½ tsp cumin and half the turmeric. Spread over remaining lined tray. Bake for 5 mins or until toasted.

  3. Step 3

    Combine the chicken with the remaining oil, paprika, cumin and turmeric in a large bowl. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.

  4. Step 4

    Reserve half the mint. Finely chop the remaining mint. Place in a bowl with the yoghurt, tahini and lemon juice and stir to combine. Season.

  5. Step 5

    Combine the chicken, carrots, chickpeas, coriander and reservedmint in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and sprinkle with pepitas to serve.