| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Easy |
| Calories | 610 |
| Fat | 34.1g |
| Saturates | 6.9g |
| Protein | 39.3g |
| Carbs | 40g |
| Sugars | 2.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse and drain the chickpeas and place in a medium-sized bowl along with 2 tablespoons of olive oil. Squeeze over the juice from a lemon and season with salt and pepper.
Place a large, deep non-stick pan over a medium heat. Dry toast the pine nuts until golden brown, approx. 5 minutes. Set aside in a small bowl.
Slice the Arabic-style pita breads into squares.
Add the remaining olive oil and pita bread to the same pan. Season with salt and pepper. Toast, over a medium heat, stirring frequently until golden brown and crispy, approx. 8-10 minutes. Set aside in a medium-sized bowl.
To make the salad dressing, finely chop the parsley and crush the garlic. Juice the lemon. Combine with the yoghurt. Season with salt and pepper.
Arrange the gem lettuce on a platter. Scatter over the chickpeas and pine nuts. Slice the chicken breasts. Finely chop the parsley. Place the chicken slices over the salad. Dollop the dressing over the salad.
Sprinkle over the parsley and serve topped with crispy pita squares.
