Smokey Chicken & Crushed Harissa Chickpeas

Name: Smokey Chicken & Crushed Harissa Chickpeas with Zingy Apple Salad
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 Garlic; 1 Lemon; 1 tin Chickpeas; 320 g Chicken Breast; 1 sachet Paprika Spice Blend; 1 packet Harissa Paste; 1 packet Mixed Salad Leaves; 1 apple; 1 Celery; 1 drizzle olive oil

with Zingy Apple Salad

Recipe Development TeamUpdated on June 22, 2026

Get tasty recipes from just $6 per serving

Calories

462 kcal

Protein

49.3g protein

Total

20 minutes

Difficulty

Easy

Allergens:

Soy
Wheat
Gluten
May contain traces of allergens

Get ready for a flavour-packed plate that’s as vibrant as it is satisfying, featuring succulent chicken breast coated in our smokey paprika spice blend. You'll smash some protein-packed chickpeas and combine with punchy harissa paste before serving them alongside a zingy apple and celery salad for a fresh and crunchy finish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Garlic

Lemon

1 tin

Chickpeas

320 g

Chicken Breast

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten)

1 packet

Harissa Paste

(May be present: Soy)

1 packet

Mixed Salad Leaves

apple

Celery

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)1940 kJ

Calories462 kcal

Fat12.5 g

of which saturates2.7 g

Carbohydrate31.8 g

of which sugars10.7 g

Dietary Fibre14.6 g

Protein49.3 g

Sodium822 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

Cooking Steps

PDF

Fnely chop garlic. Thinly slice apple and celery.
Slice lemon into wedges.
Drain and rinse chickpeas.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks and paprika spice blend until cooked through,
3-5 minutes each side (cook in batches if your pan is getting crowded).• Transfer to a plate and cover to keep warm.

TIP: The chicken is cooked through when it’s no longer pink inside.

• When the chicken is cooked, wipe out the frying pan and return to
medium-high heat with a drizzle of olive oil. Cook chickpeas until warmed through, 3-4 minutes. Add garlic and cook until fragrant, 1 minute.
• Remove pan from heat, then add harissa paste (see ingredients), a squeeze of lemon juice and a splash of water.
• Gently crush chickpeas with a potato masher or fork. Season to taste with salt and pepper.

TIP: Add a splash of water if the chickpeas look dry.

• In a large bowl, combine mixed salad leaves, celery, apple, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice chicken.
• Divide crushed harissa chickpeas and zingy apple salad between plates. Top with smokey chicken.
• Serve with any remaining lemon wedges. Enjoy!