Mediterranean Style Chicken and Ditali Pasta Salad
with Roasted Chickpeas and Cheese
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Milk
- May contain traces of allergens
Ditali is a short, tube-shaped pasta that's also known as 'salad macaroni' making it perfect for this pasta salad. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your dish.
Ingredients
1 unit(s)
Lemon
1 unit(s)
Red Onion
1 unit(s)
Medium Tomato
1 carton(s)
Chickpeas
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat, Soya, Milk, May contain traces of allergens)
4 unit(s)
British Chicken Thighs
50 grams
Harissa Paste
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
Cut the lemon into wedges. Halve and peel the red onion.
Slice half the red onion as thinly as you can. Slice the remaining onion into 6 wedges. Cut the tomato into 1cm chunks. Drain and rinse the chickpeas in a sieve. Pat dry with kitchen paper.
Spread the chickpeas and onion wedges onto a baking tray. Drizzle with oil and season. Toss to coat.
When the oven is hot, roast on the middle shelf of your oven, 16-18 mins. Turn halfway through.
Pop the sliced onion into a small bowl and add half the lemon juice and sugar for the pickle (see pantry for amount).
Add a pinch of salt, mix together and set aside to pickle.
When the water is boiling, add the ditali pasta and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir to stop it sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, in a large bowl, combine the harissa paste with the remaining lemon juice, honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Once everything's cooked, add the pasta, chickpeas and roasted onion to the large bowl with the harissa dressing. Toss together until evenly coated.
Add the tomato, half the pickled onion and the pickle juices from the bowl and gently combine.
Add the rocket leaves and toss to coat in the dressing.
Divide the salad between your bowls.
Top with the fried chicken thighs.
Scatter with the remaining pickled onion and crumble over the cheese to finish.
Enjoy!
