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Middle Eastern Chicken-Chickpea Salad
with Brown Rice & Tahini Dressing
35 MIN
2 Servings
From the Test Kitchen
In this vibrant salad, brown rice is tossed with roasted carrots and chickpeas spiced with za’atar—a traditional Middle Eastern blend. Spooned over the top of our salad and simple seared chicken, a creamy tahini-garlic dressing ties it all together.
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NutritionPER SERVING
-
Calories890 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Brown Rice
- 1 7.75-Ounce Can Chickpeas
- ¾ lb Carrots
- 1 clove Garlic
- 2 Tbsps Tahini
- 1 Tbsp Red Wine Vinegar
-
2 Tbsps Quark Cheese
-
½ oz Sweet Piquante Peppers
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Place a rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper.
2
Prepare the carrots & chickpeas:
While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Drain and rinse the chickpeas.
3
Roast the carrots & chickpeas:
While the rice continues to cook, line a sheet pan with aluminum foil. Place the carrot pieces and chickpeas on the foil. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning; toss to coat. Roast 17 to 19 minutes, or until lightly browned and the carrots are tender when pierced with a fork. Transfer the roasted carrots and chickpeas to the pot of cooked rice. Stir to combine. Cover to keep warm.
4
Prepare the remaining ingredients:
While the carrots and chickpeas roast, roughly chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a bowl, whisk together the tahini, quark, vinegar, 3 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
5
Cook the chicken:
While the carrots and chickpeas continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
6
Make the salad & serve your dish:
To the pot of cooked rice, chickpeas, and carrots, add the chopped peppers; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the salad. Top the chicken with some of the dressing. Serve with any remaining dressing on the side. Enjoy!
1
Cook the rice:
Place a rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper.
2
Prepare the carrots & chickpeas:
While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Drain and rinse the chickpeas.
3
Roast the carrots & chickpeas:
While the rice continues to cook, line a sheet pan with aluminum foil. Place the carrot pieces and chickpeas on the foil. Drizzle with olive oil and season with salt, pepper, and the za’atar seasoning; toss to coat. Roast 17 to 19 minutes, or until lightly browned and the carrots are tender when pierced with a fork. Transfer the roasted carrots and chickpeas to the pot of cooked rice. Stir to combine. Cover to keep warm.
4
Prepare the remaining ingredients:
While the carrots and chickpeas roast, roughly chop the peppers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the dressing, in a bowl, whisk together the tahini, quark, vinegar, 3 tablespoons of water, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.
5
Cook the chicken:
While the carrots and chickpeas continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
6
Make the salad & serve your dish:
To the pot of cooked rice, chickpeas, and carrots, add the chopped peppers; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the salad. Top the chicken with some of the dressing. Serve with any remaining dressing on the side. Enjoy!
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