Chickpea, cold chicken and asparagus salad recipe

  • Serves 4
  • 25
  • 204 calories / serving
  • Healthy
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Heat the oil and cumin seeds in a wok. Add the chickpeas, salad, salt and sherry and give a good stir, and continue stirring over heat until the liquid has reduced a little.

Transfer to 4 bowls and add the rocket leaves, chicken and asparagus to each.

Garnish each with small pieces of lemon zest. 

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

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  • Ingredients

  • 1tbsp vegetable oil
  • 2tsp cumin seeds
  • 400g tin of chickpeas
  • 200g fresh rocket leaves
  • 60ml cream sherry
  • sea salt
  • fresh ground black pepper
  • 2 chicken breasts, roasted and sliced
  • 12 asparagus spears, lightly cooked in water, vinegar and butter
  • lemon zest
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  • Energy 855kj 204kcal 10%
  • Fat 5g 7%
  • Saturates 1g 4%
  • Sugars 3g 3%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 10.6g Protein 22.5g Fibre 6.2g


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