in Taste

I had some cooked chickpeas left after making falafels earlier in the week so I created this recipe to use some of them.

Chickpea & Chicken Salad

Peter Murray
Prep Time 5 minutes
Cook Time 20 minutes
Servings 5


  • 1 onion
  • 1 chicken breast
  • cumin
  • 2 mushrooms
  • 50 ml water
  • 1 eggplant
  • fresh parsley
  • 3 cups of firm cooked chickpeas


  • FInely chop and stir fry onion in a small amount of vegetable oil. Cut the chicken into small cubes and stir fry. Sprinkle with about 1 tsp of cumin. Finely chop the mushrooms and add to the chicken. Add 50ml hot water. Add the eggplant cut into cubes. When the water has evapourated add chickpeas and continue stir frying for 5 minutes. Top with the coarsely chopped parsley.

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