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.
Serving size
Ingredients
Ingredients
- 40g rocket
- 1 onion
-
230g chickpeas(Chickpeas, water, salt)
- 300g diced British Free Range chicken breast
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 1 unwaxed lemon
-
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)
-
15ml hot honey(honey, chilli extract)
- 1 midi cucumber
- 1 handful of fresh coriander
- 1 tbsp tahini (Sesame)
- 75g pomegranate seeds
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 683Kcal |
| 516kJ | 2858kJ | |
| Fat | 4.8g | 26g |
| of which saturates | 0.8g | 4.2g |
| Carbohydrates | 5g | 25g |
| of which sugars | 3.3g | 18g |
| Protein | 9.6g | 53g |
| Salt | 0.27g | 1.5g |
| Fibre | 2.6g | 14g |
Ingredients
Ingredients
- 40g rocket (use half)
- 150g diced British Free Range chicken breast (use half)
-
15ml hot honey (use half)(honey, chilli extract)
-
2 tsp smoked paprika & oregano blend (use half)(smoked paprika, oregano)
- 1 midi cucumber (use half)
-
2 tbsp harissa paste (use half)(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)
- 1 tbsp tahini (use half) (Sesame)
- 1 unwaxed lemon (use half)
- 75g pomegranate seeds (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
-
230g chickpeas (use half)(Chickpeas, water, salt)
Allergens
Contains:
Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 590Kcal |
| 524kJ | 2469kJ | |
| Fat | 5.3g | 25g |
| of which saturates | 0.8g | 3.6g |
| Carbohydrates | 5g | 25g |
| of which sugars | 3.8g | 18g |
| Protein | 7.0g | 33g |
| Salt | 0.29g | 1.4g |
| Fibre | 3.0g | 14g |
High protein
1/3 daily fibre
7 plants
Low sat fat
Harissa Chicken Salad with Roast Chickpeas, Pickled Cucumber & Tahini Dressing
Step into summer with this vibrant salad. Juicy free-range chicken breast meets warm harissa and sticky hot honey, 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.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl, a medium bowl, a small bowl, a sieve & a grater
Get started
- Cut the onion into 8 wedges. Drain the chickpeas and thoroughly dry with kitchen paper
- Place both onto one side of the baking tray and drizzle with 1 tsp oil. Sprinkle over the paprika & oregano blend and season with a pinch of salt and pepper. Roast for 5 mins
- Meanwhile, zest and quarter the lemon
- In the medium bowl, combine the harissa paste and lemon zest with a pinch of salt and pepper. Add the chicken and toss to coat
Roast the chicken
- After 5 mins, place the harissa chicken onto the other side of the baking tray. Season with salt and pepper
- Roast for 13 mins, until the chicken is cooked through
Make the pickled cucumber & finish prep
- Dice the cucumber into 1cm chunks, then add 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
- Put the tahini pot in the small bowl filled with hot water for 1 min to loosen. Roughly chop the coriander
- Empty and dry the bowl, then add the tahini, 1 tbsp oil and 1 tbsp water (1/2 tbsp for 1 person). Squeeze in lemon juice to taste. Season generously with salt and pepper and mix well
Build the salad
- When everything's ready, add the chickpeas, onion, coriander and half the pomegranate seeds to the cucumber bowl
- Toss with the tahini dressing and rocket. Season to taste
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. Drizzle the honey over the chicken
- Serve the salad into bowls. Top with the harissa chicken (pouring over any juices from the tray). Garnish with the remaining pomegranate seeds
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