Chicken, Chickpea and Bean Salad

A fresh salad with chicken, chickpeas and beans.
  • Cooking time15 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Chicken, Chickpea and Bean Salad


  • 4 chicken breast fillets 500 g each
  • 2 tsp cumin
  • 1 red onion thinly sliced
  • 1 1/2 cups reduced-salt chicken stock
  • 40 g / 2 tsp Flora ProActiv Buttery or Original
  • 400 g canned chickpeas, drained and rinsed
  • 400 g canned four bean mix, drained and rinsed
  • 1 telegraph cucumber, chopped
  • 1 red capsicum, chopped
  • 1/2 cup flat-leaf parsley leaves
  • 1 avocado, sliced
  • 2 small wholemeal pita pockets, warmed

Nutrition Facts

Energy (kcal)582 kcal
Energy (kJ)2433 kJ
Protein (g)44.2 g
Carbohydrate incl. fibre (g)47.1 g
Carbohydrate excl. fibre (g)31.2 g
Sugar (g)3.4 g
Fibre (g)15.9 g
Fat (g)26.1 g
Saturated fat (g)6.1 g
Unsaturated fat (g)16.5 g
Monounsaturated fat (g)11.2 g
Polyunsaturated fat (g)5.4 g
Trans fat (g)0.0 g
Cholesterol (mg)103 mg
Sodium (mg)772 mg
Salt (g)1.93 g
Vitamin A (IU)3653 IU
Vitamin C (mg)79.1 mg
Calcium (mg)123 mg
Iron (mg)6.12 mg
Potassium (mg)981 mg


  1. Heat Flora pro-activ in a non-stick frying pan over a medium heat. Add chicken and cumin and cook for 3 minutes or until golden brown, turn and cook for a further 3-4 minutes or until cooked. Remove from the pan and cover loosely to rest.
  2. Add the onions to the pan and cook, stirring for 2-3 minutes. Add the stock, bring to the boil and cook until reduced by half. Return the chicken to the pan with any juices and heat.
  3. Make the salad by mixing the chickpeas, four bean mix, cucumber, capsicum and parsley in a mixing bowl. Stir in the parsley and avocado.
  4. Serve chicken and sauce over the salad with torn pita.
The Chickpea and Bean Salad makes a great filling for a pita pocket as a light lunch.