Level up your lunch game with our vibrant Moroccan Plant Chicken, Zucchini, and Chickpea salad! Packed with plant protein and bursting with flavor, it’s a deliciously healthy choice for any day of the week.
2-4Serves
20 minCook
12 minPrep
Preheat oven to 400 degrees. Line a 2 baking trays with baking paper.
Heat a chargrill pan over medium-high heat. Lightly toss the zucchini and eggplant with half the oil. Cut eggplant and zucchini, cut diagonally into thick slices. Cook in batches, for 3-4 minutes each side or until lightly charred and tender. Transfer to a plate, squeeze with lemon juice.
To make the dressing, whisk all dressing ingredients in a jug until combined. Season
Meanwhile, combine the 2 tbsp apple cider vinegar, 1 tsp caster sugar and 1⁄2 tsp sea salt flakes in a bowl. Add the 2 red onions, very thinly sliced, and toss until coated. Set aside for 10 minutes to pickle.
Rinse and drain the chickpeas. Spread the 2 cans chickpeas over prepared baking tray. Drizzle lightly with (1 tbsp) extra virgin olive oil and toss with the 2 tsp Moroccan seasoning to coat.
Arrange Daring pieces on the other tray drizzled with remaining olive oil. Cook for 12-14 mins (from frozen).
Place the chickpea mixture in oven as well and roast for 5 minutes or until chickpeas are lightly toasted.
Drain pickled onion. Set aside
Drain whole baby beetroot. Cut into 1” pieces. Set aside
Coarsely chopped pistachio. Set aside
Plating
Arrange the bag of baby spinach on a serving platter. Add the 1⁄2 bunch fresh mint leaves (torn if large). Add the beets, zucchini, eggplant, pickled onion and pistachio kernels.
Drizzle two-thirds of dressing over salad, toss.
Divide among serving plates.
Top each salad with pieces of Daring Plant Chicken and top with chickpeas.
Serve with remaining dressing on side.
