3 cloves of garlic, crushed
2 tbsp wine vinegar
3 red peppers roasted in whichever is your preferred way
1/2 tsp smoked paprika
juice of 1/2 an orange
two cans of chick peas (drained and rinsed)
300g ripe cherry tomatoes, halved
1/2 medium cooked rotisserie chicken (or roast one at home)(skin removed and meat torn into bite sized pieces)
small bunch flat leafed parsley, roughly chopped

Using a stick blender, or mini processor whizz together the garlic, vinegar, oil, smoked paprika and orange juice until smooth.

In a large bowl, mix together the chickpeas, tomatoes and peppers. Pour over half the dressing, season and spoon into a large serving platter.

Tear the chicken into bite sized pieces, discarding the skin, and pile on top of the salad. Drizzle over the remaining dressing, scatter with the parsley and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.

 

More Recipes Like This

• Slow Cooker Provencal Chicken and Beans
• Slow Cooker Marinara Chicken and Vegetables
• Maple Pecan Chicken
• Chicken and Broccoli Casserole
• Honey Mustard Roasted Chicken
• Shelley's Sour Cream Chicken Enchiladas
• Turkey and Black Bean Sloppy Joes
• Chicken Croquets
• Southwest Chicken Stew
• 20-Minute Chicken Parmesan