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Grilled chicken wings with nectarine spinach salad and roasted chickpeas

July 8th, 2016

This week we're having an easy and aromatic summer dish for you. Crispy chicken wings with a fresh spinach nectarine salad and roasted chickpeas.

Your chance to eat with hands ;)

You can order this recipe with your Low Carb Box in week 29 (deliveries 20./22.07.2016)

Download recipe
35 min.1,090 kcal.4 pers.


  • A package of chicken wings2  pcs
  • Nectarine4  pcs
  • Spinach400  g
  • A jar of chickpeas1  pcs
  • Garlic bulb1  pcs
  • Lemon1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Sweet paprika powder2 tsp.
  • Honey2 tsp.

How to do:

Grilled chicken wings

  • Preheat your outdoor bbq. Alternatively, you can preheat your oven to 200°C and bake the chicken wings for 15 min. per side.
  • Peel and press 2-3 garlic cloves. In a larger bowl, combine pressed garlic, a dash of lemon juice, sweet paprika powder and honey. Season with salt and pepper. Add the chicken wings and combine until they are well coated.
  • Grill the chicken wings until well coloured and tender.

Nectarine spinach salad and roasted chickpeas

  • Drain the chickpeas into a colander and rinse them with water. Heat 1-2 tbsp. olive oil in a pan. Add the chickpeas, another pinch of sweet paprika powder and a good pinch of salt. Fry on medium/high heat until lightly browned and aromatic. Leave to cool down afterwards.
  • Wash the spinach and discard the ribs. Pick the leaves into bite-sized pieces. Wash and pit the nectarines. Cut them into wedges and grill them on your bbq until well coloured.
  • In a bowl, combine spinach, chickpeas and nectarines. Fold in 1 tsp. grated lemon zest, a dash of lemon juice, a good dash of olive oil and a pinch of salt and pepper. Mix well before serving.


  • Arrange the chicken wings on a larger plate and place them with the salad on the ready-laid table.