Middle Eastern Chicken-Chickpea Salad with Brown Rice & Tahini Dressing

Middle Eastern Chicken-Chickpea Salad

with Brown Rice & Tahini Dressing

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    890 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Middle Eastern Chicken-Chickpea Salad with Brown Rice & Tahini Dressing
Title
time-saving
tips & techniques
Cook the rice:
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.

Prepare the carrots & chickpeas:
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.

Roast the carrots & 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.

Prepare the remaining ingredients:
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.

Cook the chicken:
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.

Make the salad & serve your dish:
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!

Tips from Home Chefs

Cook the rice:
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.

Prepare the carrots & chickpeas:
Roast the carrots & 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.

Prepare the remaining ingredients:
Cook the chicken:
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!

Make the salad & serve your dish:
Browse Steps
1 of 6