- Serves4
- CourseMain meal
- Prepare15 mins
- Cook25 mins
- Total time40 mins
Ingredients
- 2 x 570g jars Bold Bean Co Queen Chickpeas, drained
- 8 tbsp extra virgin olive oil, plus extra for drizzling
- 3 cloves garlic, bashed in their skins
- 1 unwaxed lemon, zest and juice
- 1 tbsp clear honey
- 4 tbsp nonpareille capers, drained
- 4 British chicken breast fillets
- 200g pack radishes finely sliced
- 110g pack wild rocket salad
Method
Preheat the oven to 200°C, gas mark 6. Toss the chickpeas with 4 tbsp oil in a baking tray, then add the garlic cloves and roast for 20-25 minutes, giving them a shake once or twice, until split and crisp around the edges.
Meanwhile, make the dressing by whisking the remaining oil in a jar or bowl with the lemon zest and juice, honey and some seasoning. Once combined, stir through the capers and set aside. Bash the chicken fillets between 2 sheets of baking parchment to about 2cm thick.
Heat a frying pan over a high heat and drizzle a little more oil in. Season the chicken breasts well with salt, then fry for 3-4 minutes each side, pressing down with a spatula, until cooked through and golden on the outside with no pink meat and juices that run clear. Remove the pan from the heat and allow the chicken to rest for a few minutes.
Once the chickpeas are cooked, discard the garlic and toss the chickpeas with the radishes and rocket in a large serving dish. Toss with half the dressing, then slice the chicken, stir through with the resting juices and drizzle over the remaining dressing. Serve immediately.
Cook’s tip
To add extra depth to the salad dressing, you can squeeze the roasted garlic cloves from their skins, mash, then stir them in.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,790kJ/ 667kcals |
|---|---|
Fat | 32.4g |
Saturated Fat | 4.7g |
Carbohydrates | 35.9g |
Sugars | 5.6g |
Fibre | 12.3g |
Protein | 51.8g |
Salt | 2g |