2 x 400g tins chickpeas in water, drained, 3tbsp water reserved
Juice 2 lemons
1tbsp tahini
2 garlic cloves, chopped
1½tbsp Moroccan seasoning
400g mini skinless chicken breast fillets
Cooking oil spray
3 carrots, peeled into ribbons
300g green beans, sliced
70g bag rocket
Method
Put the chickpeas, half the lemon juice, the tahini and garlic in a food processor and blend until almost smooth. With the motor still running, gradually add the reserved chickpea water until the hummus is smooth (you may not need it all). Set aside.
Sprinkle the Moroccan seasoning all over the chicken. Spray a large griddle pan with oil and set over a high heat. Griddle the chicken for 5–7 min until cooked through, adding the carrots to the pan for the last 2 min.
Meanwhile, bring a medium pan of water to the boil. Cook the green beans for 1 min or until just tender. Drain, then refresh under cold running water.
Put the carrots, beans and rocket in a large bowl, add the remaining lemon juice and toss lightly. Divide among 4 plates, then serve with the chicken and hummus.
