Balsamic Roasted Chicken and Chickpea Salad with Creamy Tahini Vinaigrette

This Week

2 Dec - 8 Dec

Balsamic Roasted Chicken and Chickpea Salad with Creamy Tahini Vinaigrette

This salad is anything but boring! Tasty balsamic roasted chicken and crispy chickpeas are added to crunchy cabbage, lettuce and cucumber bought together with a creamy, tahini vinaigrette and topped off with tangy pickled onions and some freshly grated parmesan cheese.

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Meal Prep Guide

Finely slice ¼ cabbage (store in an airtight container in the fridge).

Prepare the marinade for the chicken (store in an airtight container in the fridge).

NOTE – we recommend adding the chicken and chickpeas to the marinade the morning you cook it so it has all day to marinate.

Ingredients

3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 Tbsp honey or maple syrup
2 tsp dried oregano
2 garlic cloves (crushed)

Method

Add all of the ingredients to a container and mix well to combine.

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Make the dressing (store in a glass jar in the fridge).

Ingredients

¼ cup apple cider vinegar
¼ cup olive oil
2 Tbsp tahini
2 tsp honey or maple syrup
1 tsp dijon mustard
Pinch of salt and pepper

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Method

Add all the ingredients to a glass jar and shake well to combine.

Tips

This recipe uses the rest of the pickled onions that you made for recipe 001. Almond Crusted Fish with Crispy Potatoes and Salad. If you didn’t make this dish you’ll need to prepare the pickled onions first.

Shortcuts

Vegetables

Add some diced avocado or cherry tomatoes.
Swap out the parsley for basil or coriander.

Protein

For a vegetarian option leave out the chicken and roast some sweet potato and carrots with the chickpeas in the balsamic marinade.

Other

Swap out the parmesan for feta.

Ingredients

Balsamic roasted chicken and chickpeas

600g chicken thighs
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
1 Tbsp honey or maple syrup
2 tsp dried oregano
2 garlic cloves (crushed)
400g chickpeas (rinsed and drained)
Salt and pepper

Salad

½ bag, 60g mixed leaf lettuce
¼ cabbage (finely sliced)
¼ cup Italian parsley (finely chopped)
2 Tbsp dill (finely chopped)
½ cucumber (sliced into half moons)
Pickled onions
¼ cup parmesan cheese (grated) – optional

Dressing

¼ cup apple cider vinegar
¼ cup olive oil
2 Tbsp tahini
2 tsp honey or maple syrup
1 tsp dijon mustard
Pinch of salt and pepper

Method

Preheat the oven to 200 degrees fan bake.
Make the pickled onions.
Add the chicken thighs and chickpeas to a medium size mixing bowl and add the olive oil, balsamic, mustard, honey, oregano, and garlic and season with salt and pepper; toss well to coat.
Place the chicken and chickpeas onto a lined baking tray and pop in the oven to cook for 35-40 minutes until the chicken is cooked through and the chickpeas are golden brown and crispy.
To make the dressing, simply add all of the ingredients to a jar and shake well to combine. Depending on the tahini you use you may need to thin the dressing out with a little bit of water.
Add the cabbage to a large salad bowl, season with salt and pepper and add half of the dressing and toss well. This ensures that the cabbage is nicely coated in the dressing before adding the rest of the salad ingredients.
Once the chicken and chickpeas have cooked, slice the chicken into bite-sized pieces and add the chicken and chickpeas to the cabbage, along with the cucumber, parsley, dill, lettuce and remaining dressing; toss well.
Top with some optional parmesan cheese and pickled onion.