Chicken Salad with Roasted Chickpeas and Carrots

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Active: 25 min
Advertisement

Ingredients

1 15-ounce can chickpeas, drained and rinsed

6 carrots, halved lengthwise

1/4 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 1/2 teaspoons za'atar (middle eastern spice blend), plus more for sprinkling

3 tablespoons red wine vinegar

1/2 teaspoon honey

1 small shallot, thinly sliced into rings and separated

2 cups shredded roast chicken

1 5-ounce package mesclun greens

1 cup sugar snap peas, trimmed and thinly sliced

1 cup fresh parsley

1/2 cup crumbled feta cheese

Directions

  1. Put a baking sheet on the middle oven rack and preheat to 450˚. Pat the chickpeas dry with paper towels; toss with the carrots, 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, stirring halfway through, until the chickpeas are browned and crisp and the carrots are tender, 30 to 35 minutes. Sprinkle with 1 1/2 teaspoons za’atar and toss to coat. Let cool slightly.
  2. Meanwhile, stir the vinegar, honey, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; let sit 10 minutes. Gradually whisk in the remaining 1/4 cup olive oil. 
  3. Remove the carrots to a cutting board and cut into 2-inch pieces; transfer to the bowl with the dressing. Add the chicken, mesclun, snap peas, parsley and feta. Season with salt and pepper and toss gently. Top with the roasted chickpeas and sprinkle with more za’atar.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Be the first to review