 What you'll need
Mix the ingredients for the dressing together along with the chopped herbs. Add the chicken to the marinade. Turn to coat the chicken. Cook the chicken in batches on a heated grill until cooked through. Serve the chicken sliced ontop of the chickpea salad and drizzle with lemon juice. Yummy, right? If I'm feeling extra hungry or if I've run out of chicken, the salad tastes great on top of some hummus on an oatcake.
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 Are you tired of the same old salad? Or is salad just not your thing? This delish salad may just convert you! It's a tasty, tangy, mouth-watering bowl of yum! I even crave this salad from time to time. A bit like a traditional Turkish Shepherd's salad my chickpea salad also uses lots of chopped up tomatoes, cucumber and fresh herbs as a base instead of the usual lettuce leaves. The great thing about this is you won't need to worry about your lunch going soggy as there are no leaves. The dressing is inspired by the traditional Moroccan chermoula dressing. What you'll need (to make one big bowl for your refridgerator) 500g cherry tomatoes 1 cucumber 1 onion 2 peppers 1 tin of chickpeas 100g fresh coriander 100g fresh parsley For the dressing 2 tablespoons of extra virgin olive oil juice of 1 lemon 2 tablespoons of apple cider vinegar (unfiltered, with 'the mother') 0.5 teaspoon of ground cumin 0.75 teaspoon of paprika 2 cloves garlic (Crush and dice)
Some of the benefits
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Hello! Welcome to Stellar Health
I hope you have fun exploring my recipes and feel inspired to experiment with them. Here you will see examples of how I cook with some of my recommended ingredients and experience the benefits for yourself. Archives
November 2020
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