Name: Roasted Moroccan Chicken & Chickpea Salad with Orange Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes); 4 shallots, peeled & sliced into wedges; 2 tsp (10 mL) olive oil; salt & pepper, to taste; 4 boneless, skinless chicken breasts, fillet removed; 3 carrots; 3 cups (750 mL) mixed greens; 1 navel orange, peeled & segmented; 1/2 cup (125 mL) cilantro leaves; 1/4 cup (60 mL) roasted almonds, roughly chopped; 1/4 cup (60 mL) dried currants or raisins; 1/4 cup (60 mL) fresh orange juice; 2 Tbsp (30 mL) olive oil; 1 ½ Tbsp (22 mL) white wine vinegar; 1 tsp (5 mL) Dijon mustard; 1 tsp (5 mL) honey; 1 clove garlic, minced; 1 Tbsp (15 mL) olive oil; 1/2 tsp (2 mL) cumin; 1/2 tsp (2 mL) ginger; 1/4 tsp (1 mL) cinnamon; 1/4 tsp (1 mL) coriander; 1/4 tsp (1 mL) nutmeg; 1/8 tsp (0.5 mL) cloves; 1/8 tsp (0.5 mL) cayenne; zest of a lemon; salt & pepper, to taste

Nutrition

Serving Size: 1 bowl Calories: 700 Total Fat: 25 g Saturated Fat: 3 g Carbohydrate: 64 g Fibre: 14 g Sugars: 28 g Protein: 58 g Cholesterol: 145 mg Sodium: 236 mg Potassium: 1723 mg Vitamin C: 55 mg Calcium: 179 mg Iron: 6 mg

Ingredients

For the Bowl

2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
4 shallots, peeled & sliced into wedges
2 tsp (10 mL) olive oil
salt & pepper, to taste
4 boneless, skinless chicken breasts, fillet removed
3 carrots
3 cups (750 mL) mixed greens
1 navel orange, peeled & segmented
1/2 cup (125 mL) cilantro leaves
1/4 cup (60 mL) roasted almonds, roughly chopped
1/4 cup (60 mL) dried currants or raisins

Orange Dressing

1/4 cup (60 mL) fresh orange juice
2 Tbsp (30 mL) olive oil
1 ½ Tbsp (22 mL) white wine vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) honey
1 clove garlic, minced

Spice Mix

1 Tbsp (15 mL) olive oil
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) ginger
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) coriander
1/4 tsp (1 mL) nutmeg
1/8 tsp (0.5 mL) cloves
1/8 tsp (0.5 mL) cayenne
zest of a lemon
salt & pepper, to taste

Directions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Place chickpeas on the baking sheet and pat dry. Add shallots and drizzle with olive oil then season with salt and pepper, to taste. Roast in preheated oven until chickpeas start to turn golden, about 15 minutes.
Meanwhile, whisk together dressing ingredients in a small bowl or jar. Set aside.
Stir together spice mix ingredients in a small bowl. Pat chicken dry with paper towels, then rub the spice mixture all over.
When the chickpeas are done, nestle chicken in with the chickpeas and shallots on the baking sheet and return to the oven for another 15 minutes, or until chicken is cooked through. Set chicken aside to rest before slicing into strips.
Peel and trim carrots, then use a vegetable peeler to slice long strips. Alternatively, use a grater to coarsely grate carrots. Place in a large bowl, along with greens, orange slices, cilantro, almonds, and currents. Pour half the dressing over top and toss well to combine.
To serve, divide salad, chickpeas, shallots, and chicken between bowls. Top with remaining dressing and enjoy!

Notes

A 19 oz (540 mL) can of chickpeas, drained and rinsed, yields 2 cups (500 mL) cooked chickpeas. To cook chickpeas from dry, check out our website for more info!

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Roasted Moroccan Chicken & Chickpea Salad with Orange Dressing