Fresh and filling, this Mediterranean-inspired dish is bright with palate-pleasing flavours. A vibrant chickpea salad tossed with sweet cherry tomatoes, fragrant dill and tangy pomegranate molasses finds the perfect partner in golden, pan-fried chicken.
Heat 2 teaspoons olive oil in a frypan over medium-high heat. Season chicken with salt and pepper and cook, turning occasionally, for 12 minutes or until cooked through. Set aside to rest for 5 minutes. While the chicken is cooking, continue with step 2.
Halve cherry tomatoes. Finely chop spring onion. Finely chop dill.
Rinse and drain chickpeas. Finely slice lettuce.
Place remaining olive oil, red wine vinegar, pomegranate molasses and a pinch of sea salt and black pepper in a bowl large enough to fit the salad and mix well to combine.
Crumble feta. Add chickpeas, tomatoes, spring onion, lettuce, dill and feta to the bowl with the dressing and mix to combine. Season with salt and pepper.
Thinly slice chicken. Divide salad between plates and top with chicken to serve.