Chicken, Chickpea and Bean Salad

Chicken, Chickpea and Bean Salad

Chicken, Chickpea and Bean Salad

A fresh salad with chicken, chickpeas and beans.

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 15 min

Ingredients

  • 4 chicken breast fillets, 500 g each
  • 2 tsp cumin
  • 1 red onion, thinly sliced
  • 1 1/2 cups reduced-salt chicken stock
  • 40 g / 2 tbsp Flora Pro.Activ Buttery or original
  • 1 (400) g canned chickpeas, drained and rinsed
  • 1 (400) g canned four bean mix, drained and rinsed
  • 1 telegraph cucumber, chopped
  • 1 red capsicum, chopped
  • 1/2 cup flat-leaf parsley leaves
  • 1 avocado, sliced
  • 2 small wholemeal pita pockets, warmed

Directions

  1. Heat Flora pro-activ in a non-stick frying pan over a medium heat. Add chicken and cumin and cook for 3 minutes or until golden brown, turn and cook for a further 3-4 minutes or until cooked. Remove from the pan and cover loosely to rest.
  2. Add the onions to the pan and cook, stirring for 2-3 minutes. Add the stock, bring to the boil and cook until reduced by half. Return the chicken to the pan with any juices and heat.
  3. Make the salad by mixing the chickpeas, four bean mix, cucumber, capsicum and parsley in a mixing bowl. Stir in the parsley and avocado.
  4. Serve chicken and sauce over the salad with torn pita.
  5. TIP– The Chickpea and Bean Salad makes a great filling for a pita pocket as a light lunch.
Nutritional Information

Nutritional Information

Nutritional Information
Serving
Energy (kcal) 59133 kcal
Energy (kJ) 247067 kJ
Protein (g) 3763.9 g
Carbohydrate incl. fibre (g) 9893.8 g
Carbohydrate excl. fibre (g) 6048.7 g
Sugar (g) 3.1 g
Fibre (g) 3845.1 g
Fat (g) 1079.6 g
Saturated fat (g) 84.1 g
Unsaturated fat (g) 532.8 g
Monounsaturated fat (g) 179.9 g
Polyunsaturated fat (g) 352.9 g
Trans fat (g) 0.0 g
Cholesterol (mg) 368 mg
Sodium (mg) 118645 mg
Salt (g) 296.61 g
Vitamin A (IU) 7524 IU
Vitamin C (mg) 88.0 mg
Calcium (mg) 14039 mg
Iron (mg) 494.08 mg
Potassium (mg) 57992 mg
TOP