Chicken & Chickpea Salad
Chicken breast marinated in an Indonesian-style spice blend packed with coriander, garlic, and turmeric. Baked until juicy and bronzed, they’re paired with a rejuvenating chickpea salad loaded with colorful vegetables like cucumbers, cherry tomatoes, bell peppers, and mushrooms. Studded with briny green olives and crumbled feta cheese, it’s finished with a tangy lemon-dijon dressing.
Nutritional facts
Protein
49g
Carbs
19g
Calories
520kcal
Fat
27g
Ingredients
Italian Parsley, Red Bell Pepper, Chicken Breast, Lemon Juice, Crimini Mushroom, Canned Chickpeas, Cucumber, Kosher Salt, White Pepper, Feta Cheese, Dijon Mustard, Garlic, Black Pepper, Garlic Powder, Coriander, Red Wine Vinegar, Red Onion, Extra Virgin Olive Oil, Bay Leaf, Cherry Tomato, Green Olives, Bumbu Samawa Spice Blend
Contains mustard, milk, tree nuts (Candlenut).
Reviews
4.0
Based on 62 reviews
I've never eaten a lot of chickpeas, so this was an experiment. Loved all of the meal. Definitely one of my favorites.
Laurie · 10/24/26
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About Abe Moiz
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
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