Chicken, burghul and chickpea salad
- 09.03.2017
- 432
With chicken, burghul and fresh vegetables, this salad is a complete main meal idea.
Recipe «Chicken, burghul and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 135g burghul, 600g jap pumpkin, deseeded, peeled, cut into 2cm pieces, 2 tbsp olive oil, Salt & freshly ground black pepper, 4 single chicken breast fillets , 1 tbsp Cajun seasoning, 300g frozen broad beans, 1 x 300g can chickpeas, rinsed, drained , 1/2 cup loosely packed coarsely chopped fresh coriander, 2 tsp cumin seeds, 2 tbsp fresh lemon juice.
Ingredients:
- 135g burghul
- 600g jap pumpkin, deseeded, peeled, cut into 2cm pieces
- 2 tbsp olive oil
- Salt & freshly ground black pepper
- 4 single chicken breast fillets
- 1 tbsp Cajun seasoning
- 300g frozen broad beans
- 1 x 300g can chickpeas, rinsed, drained
- 1/2 cup loosely packed coarsely chopped fresh coriander
- 2 tsp cumin seeds
- 2 tbsp fresh lemon juice
Instructions
- Place the burghul in a medium bowl. Cover with cold water and set aside for 1 hour to soak.
- Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle with 1 teaspoon of the oil and season with salt and pepper. Cook in preheated oven for 30 minutes or until tender. Set aside for 10 minutes to cool.
- Meanwhile, sprinkle chicken with Cajun seasoning. Heat 1 teaspoon of remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side or until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.
- Cook broad beans in a saucepan of salted boiling water for 5 minutes or until tender. Refresh under cold water. Drain and remove skins. Place in a large bowl.
- Drain burghul through a fine sieve and use your hands to squeeze out excess liquid. Add pumpkin, burghul, chickpeas and coriander to bowl with broad beans.
- Heat a frying pan over medium heat. Add the cumin seeds and cook, stirring, for 1 minute or until fragrant and seeds begin to pop. Remove from heat. Combine cumin seeds, lemon juice and the remaining oil in a bowl. Add to the burghul mixture and toss to combine. Taste and season with salt and pepper.
- Thinly slice chicken across the grain. Divide salad among serving plates. Top with chicken and serve immediately.