Middle eastern chicken with chickpea, herb & feta salad

Throw out the rule book to midweek cooking and try out creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.

Recipe «Middle eastern chicken with chickpea, herb & feta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp sumac, 1/3 cup olive oil, 1 lemon, sliced, plus juice of 1 lemon, 4 x 200g chicken breast fillets, 40g unsalted butter , 1 round Lebanese bread, cut into wedges, 400g can chickpeas, rinsed, drained, 2 cups flat-leaf parsley, roughly chopped , 1 red onion, thinly sliced, 75g Persian feta , drained.

Ingredients:

• 2 tsp sumac 
• 1/3 cup olive oil 
• 1 lemon, sliced, plus juice of 1 lemon 
• 4 x 200g chicken breast fillets 
• 40g unsalted butter 
• 1 round Lebanese bread, cut into wedges 
• 400g can chickpeas, rinsed, drained 
• 2 cups flat-leaf parsley, roughly chopped 
• 1 red onion, thinly sliced 
• 75g Persian feta , drained 

Instructions

1. In a large bowl combine sumac, 1 tablespoon oil, lemon slices and juice, reserving 1 tablespoon, then season. Add chicken, toss to coat, then cover and place in the fridge to marinate for 20 minutes.
2. Preheat the oven to 180°C.
3. Add 1 1/2 tablespoons oil to a large ovenproof frypan over medium-high heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to oven for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.
4. Meanwhile, melt butter and 2 teaspoons oil in a pan over medium heat. Season bread and cook for 4-5 minutes, turning, until very crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes to warm through.
5. Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice, oil and any resting juices. Drizzle over the salad and serve.