Harissa chicken with chickpea salad

Harissa chicken with chickpea salad

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(24 ratings)

Prep: 15 mins Cook: 8 mins


Serves 2
A low-fat, fibre-filled supper with a superhealthy side - just the thing for midweek

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal313
  • fat5g
  • saturates1g
  • carbs25g
  • sugars6g
  • fibre7g
  • protein44g
  • salt1.06g
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  • 250g punnet cherry tomatoes, halved
  • ½ small red onion, chopped
  • 400g can chickpeas, drained
  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 skinless chicken breasts, halved lengthways through the middle
  • 1 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • fat-free natural yogurt and wholemeal pitta bread, to serve


  1. Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.

  2. Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.

  3. Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

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Comments, questions and tips

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dave6376's picture
6th Jul, 2018
Easy and tasty. If the chicken breasts are thick it's a good idea to bash them a bit flatter before spreading on the harissa otherwise there's a risk of the outside being done but the middle still uncooked.
28th May, 2018
I LOVE this recipe. It's one of my favourite mid-week dinners and it's also gone down well with guests.
23rd Jan, 2017
The harissa chicken was great. I cooked in a non stick frying pan which is never going to be as great as a griddle pan or BBQ but it did the trick. The salad was refreshing, perhaps not ideal for a cold January night but that's done to my odd recipe choice! Great dish nonetheless.
9th Jun, 2014
Made this for dinner this evening as began on a health kick...its great! I added some chopped fresh mint and a splash of white wine vinegar to the chickpea salad, and seasoned really well with salt and cracked black pepper. I think the mint really added something, or you could mint the low fat natural yoghurt. A really filling and satisfying, cheap and quick meal. Will become a regular!
16th Nov, 2013
Terrific! I doubled the harissa, used coriander, and as I didn't have chickpeas, used bulgar wheat. Yum!
16th Nov, 2013
I'll be making this again and again! I doubled the harissa, used coriander instead of parsley, and as I was out of chickpeas, used bulgar wheat. Terrific!
20th Jul, 2013
This is delicious. I made my own wholemeal pitta to accompany, serving them straight from oven to table - freshly baked, hot, delicious, and highly recommended. I also forgot to buy parsley so I used freshly chopped coriander in the salad instead, which seemed to work fine.
11th Apr, 2013
love this! made it exactly to recipe and it is so refreshing and tasty! Actually, just realised I used lots more harissa than 1tbsp! will cook this time and time again, hubby loves it.
5th Apr, 2013
Really nice would make again agin
5th Apr, 2013
Really nice would make again agin


20th Jan, 2016
Does the nutritional information include the pitta and yoghurt?
goodfoodteam's picture
21st Mar, 2016
Hi there, as a rule of thumb, anything that has "to serve" after it is not included in the nutrition information. So, in this case the pitta and yogurt isn't included.
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