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Middle eastern chicken with chickpea, herb and feta salad recipe

Middle eastern chicken with chickpea, herb & feta salad

Ingredients (serves 4)

  • 2 tsp sumac (see note)
  • 1/3 cup (80ml) olive oil
  • 1 lemon, sliced, plus juice of 1 lemon
  • 4 x 200g chicken breast fillets
  • 40g unsalted butter
  • 1 round Lebanese bread, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • 2 cups flat-leaf parsley, roughly chopped
  • 1 red onion, thinly sliced
  • 75g Persian (marinated) feta (see note), drained


  1. In a large bowl combine sumac, 1 tbs oil, lemon slices and juice, reserving 1 tbs, then season. Add chicken, toss to coat, then cover and place in the fridge to marinate for 20 minutes.
  2. Preheat the oven to 180°C.
  3. Add 1 1/2 tbs oil to a large ovenproof frypan over medium-high heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to oven for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.
  4. Meanwhile, melt butter and 2 tsp oil in a pan over medium heat. Season bread and cook for 4-5 minutes, turning, until very crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes to warm through.
  5. Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice, oil and any resting juices. Drizzle over the salad and serve.



    Sumac is a lemony spice, available from supermarkets. Persian feta is from delis and selected supermarkets.

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