Appetizing Chicken, burghul and chickpea salad Recipe

With chicken, burghul and fresh vegetables, this salad is a complete main meal idea.
Chicken, burghul and chickpea salad
Prep Time : 0:15 | Cook Time : 0:35 | Total Time : 0:50 | Serving : 4 person.


  • 135g (3/4 cup) burghul

  • 600g jap pumpkin, deseeded, peeled, cut into 2cm pieces

  • 2 tablespoons olive oil

  • Salt & freshly ground black pepper

  • 4 (about 200g each) single chicken breast fillets

  • 1 tablespoon Cajun seasoning (MasterFoods brand)

  • 300g (2 cups) frozen broad beans

  • 1 x 300g can chickpeas, rinsed, drained

  • 1/2 cup loosely packed coarsely chopped fresh coriander

  • 2 teaspoons cumin seeds

  • 2 tablespoons fresh lemon juice


  • Step 1

    Place the burghul in a medium bowl. Cover with cold water and set aside for 1 hour to soak.

  • Step 2

    Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle with 1 teaspoon of the oil and season with salt and pepper. Cook in preheated oven for 30 minutes or until tender. Set aside for 10 minutes to cool.

  • Step 3

    Meanwhile, sprinkle chicken with Cajun seasoning. Heat 1 teaspoon of remaining oil in a non-stick frying pan over medium heat. Add chicken and cook for 5 minutes each side or until golden brown and cooked through. Transfer to a plate and cover loosely with foil to keep warm.

  • Step 4

    Cook broad beans in a saucepan of salted boiling water for 5 minutes or until tender. Refresh under cold water. Drain and remove skins. Place in a large bowl.

  • Step 5

    Drain burghul through a fine sieve and use your hands to squeeze out excess liquid. Add pumpkin, burghul, chickpeas and coriander to bowl with broad beans.

  • Step 6

    Heat a frying pan over medium heat. Add the cumin seeds and cook, stirring, for 1 minute or until fragrant and seeds begin to pop. Remove from heat. Combine cumin seeds, lemon juice and the remaining oil in a bowl. Add to the burghul mixture and toss to combine. Taste and season with salt and pepper.

  • Step 7

    Thinly slice chicken across the grain. Divide salad among serving plates. Top with chicken and serve immediately.

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