Tandoori Chicken Salad with Crispy Chickpeas

Preheat oven to 200°C fan-forced. Finely zest and juice lime. Place lime zest, tandoori paste, chicken, 1⁄2 the yoghurt, salt and pepper in a bowl and toss to combine. Set aside to marinate until ready to cook.

Pick mint leaves from their stems and finely chop half the leaves, reserving the remainder for the salad. Place chopped mint leaves, remaining yoghurt and lime juice in a bowl and mix to combine. Season with salt and pepper.

Drain and rinse chickpeas. Place chicken and chickpeas on a lined baking tray. Drizzle with olive oil and bake for 15–20 minutes or until chicken is cooked through and chickpeas are golden. Set aside to rest.

Thinly slice cucumber. Peel and thinly slice eschalot. Place baby spinach, cucumber, eschalot and remaining mint leaves in a bowl and toss to combine.

Slice chicken. Add chickpeas to cucumber salad, season with salt and pepper and toss to combine.

Add ½ the yoghurt dressing to the cucumber salad and toss to combine. Divide salad between bowls and top with sliced chicken. Spoon over remaining yoghurt dressing to serve.