Ingredients Jump to Instructions ↓

  1. For the chickpea salad:

  2. 2 (14 ounce) cans of chickpeas, drained

  3. 3 tomatoes, cut into eighths

  4. 4 radishes, finely sliced

  5. 1/2 red onion, finely sliced

  6. 1 teaspoon sumac, optional

  7. 1 tablespoons lemon juice

  8. For the chicken:

  9. 4 (7 ounce) chicken breasts, skin on

  10. 2 tablespoons olive oil

  11. Sea salt

  12. Freshly ground black pepper

  13. 1 cup plain yoghurt

  14. 1 tablespoon lemon juice

  15. Ground sumac, to garnish

  16. Flat-leaf (Italian) parsley leaves, to garnish

Instructions Jump to Ingredients ↑

  1. For the chickpea salad:

  2. Place all the ingredients in a bowl and toss to combine.

  3. For the chicken:

  4. Heat the oven to 425°F. Heat a frying pan over a high heat and, while the pan is heating, brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute. Transfer to a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for a couple of minutes. Meanwhile, place the yoghurt and lemon juice in a bowl and stir to combine. Season to taste. Divide the chickpea salad evenly into four individual serving dishes. Slice the chicken breasts on the diagonal and place on top of the salad. Spoon over the yoghurt dressing and sprinkle with the sumac. Garnish with parsley.

  5. Beverage pairing: Château du Rouët Côtes de Provence Rosé , France. The recipe’s combination of the tart, the herbal, the bitter, and the sweet all wrapped up in a simple, natural package is a shout-out for rosé. Complex flavors in the food demand a simple, refreshing wine. This lovely mixture of Grenache and Syrah from the south of France has light, perfumed berry notes, but enough dimension in the mouth to stand up to the chickpeas and chicken.

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