Blackened chicken and legume tabbouleh

Double up, as this salad tastes even better the following day.  Serves 4 – 6


  • 2 (about 300g) PnP chicken breast fillets
  • 1/3 cup (80ml) olive oil
  • Salt and milled pepper
  • ½ can (200g) chickpeas, drained and rinsed
  • ½ can (200g) PnP lentils, drained and rinsed
  • 6 tomatoes, quartered
  • 6 PnP spring onions, sliced
  • 2 cups (500ml) PnP flat-leaf parsley, finely chopped
  • ½ cup (125ml) PnP mint, finely chopped
  • 1 tsp. (5ml) ground cumin
  • 1 tsp. (5ml) PnP ground coriander
  • Pinch of cinnamon
  • Juice (60ml) and zest of 1 large lemon


  1. Butterfly chicken breasts and brush with 4 tsp. (20ml) olive oil. Season.
  2. Heat a griddle pan and fry chicken until slightly charred and cooked through. Set aside.
  3. Drain and rinse the legumes to remove excess sodium.
  4. Toss chickpeas, lentils, vegetables and herbs together and marinate for 20 minutes.
  5. Whisk remaining oil, spices, lemon juice and zest together.
  6. Toss dressing through chickpea and lentil mixture.
  7. Serve at room temperature with chicken.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email [email protected] or call 0800 11 22 88.