Marinated chickpea salad with wild rocket and pitta served with chicken breast

For a simple but tasty meal, try David Massey's grilled chicken served with a mildly spicy chickpea salad
By David Massey
Marinated chickpea salad with wild rocket and pitta served with chicken breast
  • Rating:
  • Serves: 3
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus 2 hrs marinating
  • Effort: easy


For the chickpea salad

  • 100 g tinned chickpeas, drained
  • 2 tbsp spring onions, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp chives, chopped
  • 1 tbsp mint, chopped
  • 1 tbsp mayonnaise
  • 2 eggs, hard-boiled, peeled and grated
  • 1 clove garlic, minced
  • 2 tsp red wine vinegar
  • 0.5 tsp mild curry powder
  • 1 pinches black pepper

For the grilled chicken

  • 2 chicken breast fillets
  • 1 pinches black pepper
  • 3 tbsp olive oil
  • 2 pitta bread
  • 1 handfuls wild rocket
  • 2 tbsp chopped coriander
  • 1 red chillies, de-seeded and chopped


1. To make the chickpea salad, mix together the chickpeas, spring onion, parsley, chives, mint, mayonnaise, hard-boiled egg, garlic, vinegar and curry powder in a large bowl. 2. Season with salt and freshly ground pepper and set aside for two hours. This is best served at room temperature. 3. Meanwhile, season the chicken with salt and freshly ground pepper. Drizzle with 2 tablespoons of olive oil and grill until cooked through, around 8-10 minutes. 4. Lightly grill the pitta breads and cut into half, lengthways. Dress the rocket with the remaining olive oil. 5. Place the dressed rocket onto the plate, heap the chickpeas on top of the pitta bread next to the rocket and arrange the grilled meat on top. Garnish with coriander and chopped chillies and serve.

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