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Moroccan chicken with chickpea dip and grilled carrot salad

  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 2 x 400g cans chickpeas in spring water, drained, rinsed
  • ½ cup fresh lemon juice
  • 2 cloves garlic, chopped
  • 1 ½ tablespoons cumin
  • 12 (about 500g raw weight) chicken tenderloins
  • 3 small carrots, peeled in ribbons
  • 300g green beans, halved lengthways
  • 2 cups baby rocket
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Place chickpeas, 1/3 cup of the lemon juice and garlic in a food processor. Blend until mixture is almost smooth. Gradually add ¼ cup water until dip is smooth.

    2 Sprinkle seasoning on both sides of chicken. Spray a large grill pan with oil and set over a high heat. Grill chicken, adding carrots for last 2 minutes, for 5-7 minutes or until cooked through and carrot is tender.

    3 Meanwhile, bring a medium-sized saucepan of water to the boil. Cook beans for 1 minute or until just tender. Refresh beans in cold water then drain.

    4 Place carrots, beans and rocket in a large bowl. Add remaining lemon juice and toss lightly.

    5 Serve chicken with grilled carrot salad and chickpea dip.

    Variations

    Make it gluten free: Check seasoning is gluten free.

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