This salad is high in protein and fibre to keep you full for longer and it’s so delicious! Like, surprisingly delicious. I made it for my friend Ally for lunch and she proceeded to message me at 30 second intervals as she ate it saying things like ‘it’s so yummmmm’ ‘Holy shit this salad is delicious’ and the like. She’s very supportive.
Anyway it’s also a celebration of the yummy things going on in the garden and market at the moment. Fresh herbs, peas, avocado, crisp lettuce and some radish are mixed with a super simple dressing, creamy hummus and some quinoa.
The chicken is super simple too and really delicious. I made it when I had a few leftover pieces from making this Crispy Crunchy Chicken but no more almonds to coat them in. it was the happiest of delicious accidents. The chickpea flour really adds flavour and texture to the chicken, if you can’t find any you could just grill it as is.
If you’re vegetarian just leave the chicken out, it’s still surprisingly filling without it!
I make my own hummus using Yottam Ottolenghi’s recipe but you can buy one if you can’t be bothered soaking chickpeas!
This is my favourite kind of lunch, tasty, simple and easy to throw together.
1 small chicken breast (200g approx)
3 Tbs chickpea flour
1/4 tsp cayenne pepper
1/4 tsp salt
1 Tbs oil
1 cup quinoa
1 spring onion, finely sliced
1/4 cup parsley finely sliced
2 cups shredded lettuce (iceberg, cos or something like that)
1 cup peas, fresh or frozen
1/2 an avocado, finely sliced
1/3-1/2 cup of hummus
juice and zest of one lemon
2 tsp olive oil
salt and pepper
Rinse quinoa well and combine in a bot with 2 cups of water and a pinch of salt. Bring to the boil and cook for 12 minutes. Take of the heat and stand covered for 10 minutes.
For the chicken: Use a mallet or mortar (or pestle? the bit you grind with!) or even a rolling pin to beat the chicken breast until it is between 5mm-1cm in thickness. Cut into 4 pieces. Combine chickpea flour, cayenne pepper and salt in a bowl. Add chicken and toss to coat. Add olive oil to a heavy based fry pan and cook chicken for a couple of minutes each side until golden. it won’t take long to cook through. Remove and rest for a couple of minutes while you assemble the salad.
Bring a small pot of boiling water to the boil and add peas. If using frozen just blanch briefly and refresh in cold water, if using fresh cook for a few minutes until bright green.
Add cooked quinoa to the bottom of each bowl, top with herbs, spring onion and lemon zest. fluff lightly with a fork to mix through a little. Top with lettuce, radish, avocado, peas and hummus. Slice chicken and add to the bowls. Squeeze lemon juice over and drizzle in olive oil. Season. Dig in.