Cajun Chicken, Garlic Chickpea and Avocado Salad Bowl

This week the weather has been so British that after work I’ve just wanted to come home, curl up on the sofa with some comfort food and watch the TV (my current series of choice is Nashville). I know that salad isn’t normally classed as comfort food but with warming cajun spices and garlicky chickpeas this one definitely comes close. Bursting with delicious healthy ingredients this salad will certainly leave you happy and satisfied. If you’re looking for a veggie option this would also be delicious if you swapped the baked chicken for griddled halloumi.

Cajun Chicken, Garlic Chickpea and Avocado Salad Bowl

Prep time: 10 minutes

Cooking time: 22 minutes

Serves: 2


For the chicken:

2 tsp cajun spices

2 tsp olive oil

2 small chicken breasts

For the chickpeas:

1 tbsp olive oil

3 shallots, finely diced

2 cloves of garlic, crushed

1 tin of chickpeas, drained

½ bunch of flat leaf parsley, finely chopped

Salt and ground black pepper

For the rest of the salad:

2 handfuls of salad leaves

1 large carrot, shredded

1 avocado, skinned, de seeded and cut into cubes or slices

1 handful of radishes, topped and quartered

2 tbsp pumpkin seeds

Salt and ground black pepper

Drizzle of chilli oil.

Preheat your oven to 200°C.

Take your chicken breasts and cover them in the cajun spices and olive oil. Rub the spice mixture in making sure that all of the chicken is covered. Place on a baking tray and cook in the oven for 22 minutes.

Put a pan over a medium heat and add the olive oil then the shallots. Fry until the shallot starts to turn translucent then add the crushed garlic. Fry for a further minute then add the chickpeas and stir thoroughly. Continue cooking for about 3 minutes stirring to make sure nothing burns. Stir in the chopped parsley, season generously with salt and pepper, fry for 1 minute then turn the heat off and set aside.

After 22 minutes take the chicken out of the oven and set aside.

Take 2 bowls and place a handful of mixed leaves at the side of each one.  Divide the chickpeas between the bowls, followed by the shredded carrot, avocado and radishes. Sprinkle over the pumpkin seeds, give each bowl a small drizzle of chilli oil and season with salt and pepper.

Slice the warm chicken breasts and place on top of the salad.

Serve immediately.


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