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Spiced Chickpea, Chicken and Spinach Salad


  • 2 teaspoons olive oil
  • 1 teaspoon each ground cumin and ground coriander
  • 185g can chickpeas, drained
  • 1 cup (100g) shredded bbq or poached chicken
  • 100g roasted red capsicum, cut into strips
  • 1 cup Greek-style natural yoghurt
  • 50g baby spinach leaves
  • 30g shaved parmesan cheese


  1. Heat oil in a small frying pan. Add spices and chickpeas and cook for 1 minutes or until fragrant. Add chicken and capsicum and warm through.
  2. Spread half of the yoghurt evenly over the base of two serving dishes. Top evenly with spinach leaves and top with warmed spiced chicken mix. Dollop evenly with remaining yoghurt and sprinkle with parmesan and serve.
Author: Donna Saunders