Spicy chicken, chickpea and fennel salad
- May 2013
- 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.
- 17.5g (2.6g saturated)
- 21.9g (3g sugars)
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.
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