Spicy chicken, chickpea and fennel salad

  • 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.

  • Serves 4
  • Hands-on time 15 minutes, cooking time 15 minutes
Visit deliciousmagazine.co.uk to save recipe
Recipe from May 2013 Issue

Nutrition

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

delicious. tips

  1. 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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