Low carb chicken chop salad with creamy harissa yoghurt

Method

Roast it 

1. Drain and rinse chickpeas.  
2. Heat oil in a fry pan on medium-high. 
3. Cook chickpeas for 4-5 minutes, until browned. 
4. Lightly season with salt and pepper, remove from pan and set aside.  
5. Wipe pan clean and save for next step.  

Cook it  

1. Mince garlic. 
2. Pat chicken dry. 
3. Cut into steaks by placing your hand flat on top of chicken and slice through horizontally. 
4. Place chicken in a bowl with garlic. 
5. Lightly season with salt and pepper, then toss to coat.  
6. Heat oil in saved pan on medium-high.  
7. Cook chicken for 3-5 minutes on each side (depending on thickness), or until cooked through. Set aside, covered, to rest. 

Toss it  

1. Cut cucumber in half and thinly slice.  
2. Toss in a salad bowl with chickpeas, slaw, spinach, harissa and yoghurt.  
3. Roughly chop chicken and toss with any resting juices.  

Eat it 

1. Plate up salad topped with chicken. 

Enjoy!