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Spicy chicken, chickpea and fennel salad

Name: Spicy chicken, chickpea and fennel salad
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 250g leftover roast chicken; 1 fennel bulb; Juice of ½ lemon; 4 tbsp olive oil; 1 red onion, cut into wedges; 1 garlic clove, finely sliced; 2 x 400g tins chickpeas, drained and rinsed; 2 tbsp rose harissa

Published: 22 Feb 17
Updated: 18 Mar 24

For a cheap weeknight dinner that’s easy to make, try this quick chicken salad made with fresh fennel, leftover chicken, chickpeas and harissa.

Easy
May 2013

Test kitchen approved

Serves 4
Hands-on time 15 minutes, cooking time 15 minutes

For a cheap weeknight dinner that’s easy to make, try this quick chicken salad made with fresh fennel, leftover chicken, chickpeas and harissa.

Nutrition: per serving

Calories: 360kcals
Fat: 17.5g (2.6g saturated)
Protein: 28.7g
Carbohydrates: 21.9g (3g sugars)
Fibre: 8.7g
Salt: 0.9g

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Ingredients

250g leftover roast chicken
1 fennel bulb
Juice of ½ lemon
4 tbsp olive oil
1 red onion, cut into wedges
1 garlic clove, finely sliced
2 x 400g tins chickpeas, drained and rinsed
2 tbsp rose harissa

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Method

Shred the roast chicken into a bowl. Using a mandoline if you’ve got one, finely slice the fennel (reserving any fronds), then toss in a separate bowl with half the lemon juice and half the oil. Season, then toss with the chicken.
Heat the remaining oil in a frying pan over a medium heat, then gently fry the onion for 5 minutes. Add the garlic and fry for a further minute.
Add the chickpeas to the pan with the harissa and a splash of hot water, then cook until the chickpeas are warmed through. Transfer the mix to a bowl and season with sea salt, pepper and the remaining lemon juice. Toss with the chicken and fennel. Finely chop any fennel fronds and stir them in to serve.

Recipe from May 2013 Issue

Nutrition

Nutrition: per serving

Calories: 360kcals
Fat: 17.5g (2.6g saturated)
Protein: 28.7g
Carbohydrates: 21.9g (3g sugars)
Fibre: 8.7g
Salt: 0.9g

delicious. tips

Save the carcass from the roast chicken to make stock. Freeze the stock for up to 3 months or store in the fridge in an airtight container for up to a week.

Next time, in a medium pan, fry the fennel, onion and garlic with a little oil. Add the chickpeas, harissa and plenty of stock, then bring to the boil. Simmer to reduce slightly, then stir through the shredded chicken and some fresh herbs, if you have them.