• Zest and quarter the lemon. Peel and grate the garlic (or use a garlic press). 
• Drain and rinse the chickpeas in a sieve.
• Trim and roughly chop the salad leaves.
• Halve the tomatoes.
• To make your dressing mix the mayo, yoghurt, cheese, half a sachet of mustard (per 2P), 1 tsp lemon zest (per 2P), and the juice of 2 lemon wedges (per 2P) in a large bowl. Season to taste with salt, pepper and sugar.

• Place a pan over medium-high heat with a drizzle of oil.
• When hot, add the chickpeas and fry for 3-4 mins, stirring constantly.
• Add half the garlic and the paprika and cook for 1 min. Season with salt and pepper.
• Once cooked, remove from the pan and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Add the chicken and remaining garlic to the pan and season with salt and pepper.
• Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 

TIP: To add an optional egg, boil a pot of water over medium-high heat. Once boiling, gently add the eggs (1 per person) to the water. Simmer gently for 4-6 mins for a soft boiled egg.

• Add the chickpeas, salad leaves and tomato to the bowl with the lemony dressing and toss to coat.
• Divide the salad between deep plates and arrange the garlic chicken on top.
• If you've chosen to add an egg, peel the shell and serve alongside.