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Spicy chicken and roast almond salad

For the Salad

  • 400g can chickpeas, rinsed and drained
  • zest of 1 lemon
  • 1 bunch coriander, leaves picked and stalks chopped
  • 1 handful of baby spinach
  • 500g shredded cooked chicken
  • ½ medium red onion, finely diced
  • 2 stalks of celery, diced
  • 150g cherry tomatoes, cut in half or quarters
  • 100g roasted almonds, chopped
  • 400g roasted pumpkin, diced


  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 2 cloves garlic, minced
  • 60ml extra virgin olive oil
  • juice of half a lemon
  • freshly ground pepper
  1. Place all the salad ingredients into a bowl and pour over the whisked dressing. Serve straight away.


  • You can also let the salad sit for 15 minutes in the fridge and then toss it before serving to allow the spices and the vegetables marinate a little together.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Can opener
  • Chopping board
  • Large knife
  • Small bowl
  • Large bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

295g Quantity per serving Quantity per 100g
Energy 1591kJ 539kJ
Protein 34.3g 11.6g
Fat, total 17.3g 5.9g
— Saturated 2.1g 0.7g
Carbohydrate 16.5g 5.6g
— Sugars 6.9g 2.4g
Fibre 7.9g 2.7g
Sodium 224mg 76mg