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Carrot, chickpea and harissa chicken salad recipe

8 ratings

Give your summer salad a spicy spin by combining everyday ingredients like chicken and carrot with tangy harissa and chickpea – guaranteed to liven up any run-of-the-mill salad in an instant. See method

Serves 4
20 mins to prepare, plus chilling
286 calories / serving
Healthy
Dairy-free

Ingredients

3 carrots, peeled and coarsely grated
400g tin chickpeas, drained and rinsed
65g (2 1/2oz) sultanas
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint leaves
150g (5oz) cooked chicken, shredded
1 orange, finely zested and juiced
3 tbsp olive oil
1 tbsp harissa paste

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
1200kj
286kcal 14%
Fat
12g 17%
Saturates
2g 9%
Sugars
18g 20%
Salt
0.8g 14%

of the reference intake
Carbohydrate 29.6g Protein 16.9g Fibre 6.2g

Method

Put the carrots into a large bowl, add the chickpeas, sultanas, parsley, mint and chicken.
In a bowl, mix together the orange zest and juice, olive oil and harissa. Season well, then pour over the salad. Mix together, then cover and leave in the fridge for an hour to allow the flavours to develop before serving.

See more Chicken salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.