Take a simple chicken salad and give it a Mediterranean flavor by tossing in fresh figs spearmint and chickpeas, plus a fragrant yogurt dressing on top!
Serves: 4 Preparation time: 15′ Cooks in: – Ready in: 15′
4 fresh figs, washed, quartered
300gr chicken breast, cooked, diced
1½ cup canned chickpeas, washed, drained
3 spring onions, finely chopped
1 large cucumber, peeled, finely sliced
1 bunch rocket, washed, dried
1 tsp sesame seeds
salt, freshly ground black pepper
For yogurt and mustard dressing:
1 cup Greek yogurt
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tbsp spearmint or parsley, finely chopped
In a large bowl mix chicken with chickpeas, onion and cucumber. Season with salt and pepper, sprinkle with sesame and toss.
Lay rocket leaves on a serving platter and cover with salad. Garnish with figs, drizzle with yogurt dressing (whizz all ingredients until smooth) and serve.
Photo: Vangelis Paterakis – Food styling: Antonia Kati