Chicken and Chickpea Sumac Salad with Sadia Chicken Thighs

Middle Eastern

Chicken and Chickpea Sumac Salad with Sadia Chicken Thighs

This Chicken and Chickpea Sumac Salad, made with Sadia Chicken Thighs, is a vibrant, healthy dish packed with protein and flavor. Enjoy the tangy sumac and the crunch of fresh veggies for a light and filling meal. Perfect for a quick lunch or dinner!

Middle Eastern

Chicken and Chickpea Sumac Salad with Sadia Chicken Thighs

Easy

Cooking Time

40 Mins

Baking & mixing

Ingredients you need

Sadia Chicken Thighs	900g
Salt and pepper to taste
Chickpeas, drained	2 tins
Cucumbers, peeled in strips, quartered lengthwise, and chopped	2
Large tomatoes, diced	2
Red onions, finely sliced	40g
Sumac	2 tsp
Small bunch of parsley, shredded
Olive oil	2 tbsp
Lemon juice	1 tbsp
Garlic, minced	2 cloves
Salt and pepper, to taste

Cooking directions

Bake the Chicken:
Preheat the oven to 180°C. Place the Sadia Chicken Thighs on a baking tray and season with salt and pepper.
Bake for 25 minutes or until the juices run clear and the chicken is cooked through.
Set aside to cool slightly, debone, and shred the meat.
Prepare the Salad:
In a large bowl, combine the chickpeas, cucumbers, tomatoes, and red onions.
Add the shredded chicken and mix gently.
Make the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
Assemble the Salad:
Drizzle the dressing over the salad and toss to coat everything evenly.
Sprinkle the sumac on top for a tangy, aromatic flavor.
Garnish and Serve:
Finish by garnishing the salad with the shredded parsley and serve immediately.