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Ingredients

1 garlic clove, crushed
1 teaspoon sumac
1 teaspoon ground cumin
1 teaspoon extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
500g chicken tenderloins
400g can chickpeas, rinsed, drained
4 green shallots, thinly sliced
250g cherry tomatoes, halved
75g trimmed English spinach leaves, chopped
1 tablespoon sunflower seeds, lightly toasted
2 tablespoons baba ghanoush, to serve
2 small lite wholemeal pita pockets, halved, cut into wedges

Method

Step 1 Combine garlic, sumac, cumin, oil and 1 tbs of the lemon juice in a shallow dish. Add the chicken and turn to coat. Cover and set aside for 10 minutes to marinate.
Step 2 Meanwhile, combine chickpeas, shallot, tomato, spinach, sunflower seeds and remaining 2 tsp lemon juice in a large bowl.
Step 3 Preheat a chargrill or barbecue grill on medium-high. Drain chicken, discard excess marinade. Lightly spray with olive oil. Cook, turning, for 3 minutes each side or until just cooked through and lightly charred.
Step 4 Serve chicken with the chickpea salad, baba ghanoush and pita bread.

Sumac chicken with chickpeas, spinach and baba ghanoush

How to make Sumac chicken with chickpeas, spinach and baba ghanoush

Ingredients

Method