Crunchy Chickpea Salad with Chicken and Mango

Ingredients

• Chicken Breast150 g
• Chickpeas3/4 cup (150 g)
• Mango1/2 cup (85 g)
• Spinach1 cup (30 g)
• Paprika1/2 teaspoon (2 g)
• Garlic Paste1/2 teaspoon (1 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked chickpeas.

2. 2

   Step 2

   Place the cooked chickpeas in a bowl with half of oil, paprika, garlic, salt and pepper.

3. 3

   Step 3

   Optional: Add a pinch of chili.

4. 4

   Step 4

   Mix well and let stand for a few minutes to take flavor. Can be cooked in oven or airfryer.

5. 5

   Step 5

   If you want to cook in oven, distribute the chickpeas on a plate and cook for 20-30 minutes at 355 °F (180 °C); in case of airfryer, 15-20 minutes at 355 °F (180 °C).

6. 6

   Step 6

   When crispy, remove and set aside.

7. 7

   Step 7

   At the same time, heat the remaining oil in a pan over medium-high heat. Cut the chicken and season with salt and pepper to taste.

8. 8

   Step 8

   Once heated, add the chicken and cook 4-6 minutes per side. Remove it when is ready and set aside.

9. 9

   Step 9

   Peel and cut the mando. Place in a bowl together with the spinach, crunchy chickpeas and chicken.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crunchy Chickpea Salad with Chicken and Mango can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.