Picnic Chickpea Salad
Prep time
Cook time
Total time
A chilled, curried chickpea salad that's perfect to bring to a summer picnic or have for weekday lunches.
Serves: 4-5
For the Chicken:
  • 3 chicken breasts
  • 3 teaspoons chile powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons curry powder
  • 2 teaspoons kosher salt
  • ⅓ cup chicken or vegetable stock
For the Salad:
  • 2 shallots, thinly sliced
  • 2 cans chickpeas, rinsed and drained
  • 1 tablespoon honey or agave
  • 1 tablespoon curry powder
  • pinch of saffron threads (optional)
  • thinly sliced carrots, bell peppers, or any other veggies
  • ⅓ cup chicken or vegetable stock
  1. Heat your heavy bottomed pot over medium-high heat and add a few tablespoons of oil. Season your chicken breasts with the combined spices and add them to the pot, reserving the stock for the time being. Cook the chicken on each side for 5 minutes, until golden, then add in the stock, cover, and cook for an additional 10-15 minutes, until no longer pink. Remove the chicken from the pot and set aside to cool.
  2. Add your shallots to the pan and stir to combine, picking up any browned bits (AKA flavor). Cook for 5-8 minutes, until caramelized, then add in your chickpeas, spices, honey, saffron, vegetables, and chicken stock. Stir to combine, then cook for 5-8 minutes, until most of the stock has evaporated and the vegetables have softened.
  3. While the chickpeas cook, cube your chicken and add it back to the pot. Stir to combine, taste, and adjust seasonings as necessary. You may serve this warm or allow the mixture to come to room temperature, store in an airtight container, and serve chilled over a salad. This will keep well in the fridge for up to 1 week.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/06/21/picnic-chickpea-salad/