The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa Chicken Salad with Chickpeas & Tahini Dressing
Step into summer with Mindful Chef x Tossed. Here, juicy free-range chicken breast meets warm harissa and sticky maple, and is grilled to golden perfection. Add to a vibrant salad, starring crunchy roasted chickpeas, sweet onion and tangy pickled cucumber. A creamy tahini and lemon dressing brings everything together. Finish with ruby pomegranate seeds for the perfect crunch. It’s summer on a plate.
High protein
1/3 daily fibre
9 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp tahini (Sesame)
- 1 pomegranate
- 15ml hot honey (honey, chilli extract)
- 1 cucumber
- 4 British Free Range chicken breasts
- 80g mixed salad leaves
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 2 onion
- 460g chickpeas (Chickpeas, water, salt)
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
Nutritional Information
Calories: 530
Protein: 53g
Carbs: 22g
Fat: 20g
Harissa Chicken Salad with Chickpeas & Tahini Dressing
Step into summer with Mindful Chef x Tossed. Here, juicy free-range chicken breast meets warm harissa and sticky maple, and is grilled to golden perfection. Add to a vibrant salad, starring crunchy roasted chickpeas, sweet onion and tangy pickled cucumber. A creamy tahini and lemon dressing brings everything together. Finish with ruby pomegranate seeds for the perfect crunch. It’s summer on a plate.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large baking trays with parchment paper
- Pull out a sieve, a measuring jug, a grater, a large bowl & a small bowl
Roast & prep the harissa dressing
- Cut 1 onion into 8 wedges. Drain and rinse the chickpeas
- Place both onto a lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Roast for 20-25 mins, until softened and crispy
- Meanwhile, zest and halve the lemon
- In the small bowl, combine the harissa paste, maple syrup and lemon zest with a pinch of salt and pepper
Chicken time
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the breasts to resemble a butterfly
- Place the chicken onto the other baking tray, sprinkle over the smoked paprika & oregano blend, drizzle with 2 tsp oil, season with salt and pepper, then rub to coat. Bake for 14 mins, until the chicken is cooked through
- Halfway through cooking, spread the harissa dressing evenly over the chicken
Make the pickle
- Meanwhile, thinly slice the other onion. Dice the cucumber into 1cm cubes
- Add both to the large bowl with the juice from half the lemon and a pinch of salt. Toss to to coat and set aside to pickle
Make the tahini salad
- Finely chop the coriander. Rinse the harissa bowl, then add the tahini, juice from the remaining lemon, 1 tbsp oil and 50ml water. Season generously with salt and pepper and mix well
- When everything's ready, add the roasted veg, salad leaves and coriander to the cucumber bowl. Pour over the tahini dressing and toss to coat
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Thinly slice the chicken
- Serve the salad into bowls. Top with the harissa chicken. Garnish with the pomegranate seeds
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