Chicken And Chilli Chickpea Salad

4๋…„ ์ „

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๐Ÿ”…1/4 red onion
๐Ÿ”…1 small red chilli
๐Ÿ”…3 tbsp fresh parsley
๐Ÿ”…1 teaspoon fresh chives
๐Ÿ”…4 tablespoons fresh basil leaves
๐Ÿ”…2 tbsp tinned kidney beans, drained
๐Ÿ”…1/4 cup tinned chickpeas, drained
๐Ÿ”…1/4 tomato
๐Ÿ”…1/4 Lebanese cucumber
๐Ÿ”…90 grams chicken breast fillets
๐Ÿ”…cooking oil spray
๐Ÿ”…1 medium wholemeal pita bread
๐Ÿ”…salt
๐Ÿ”…pepper
๐Ÿ”…1/2 clove garlic
๐Ÿ”…1 tsp extra virgin olive oil
๐Ÿ”…2 & 1/2 tsp balsamic vinegar
๐Ÿ”…1/2 tsp wholegrain mustard

Mince the garlic and combine with the extra virgin olive oil, balsamic and mustard in a mixing bowl and season with salt & pepper to make the dressing.

Finely chop the onion, chilli and herbs and add to the bowl with the dressing along with drained chickpeas and kidney beans.

If you have time leave in the fridge for 24 hours, allowing the flavours to really blend together.

Cook the chicken breast in a non stick fry pan with a spray of cooking oil spray if needed, for 3-5 minutes each side or until cooked through.

When ready to eat, chop the tomato and dice the cucumber and chicken.

Toss all the ingredients together with the marinated bean mix and season with salt and pepper.

Warm the wholemeal pita bread in a microwave on high for 20-30 seconds.

Transfer the salad into a serving bowl and serve with the warmed pita bread.

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ย  ยท ย 4๋…„ ์ „

Can we saute the garlic with oil and mix it with the peas and salad and then cool it- may save time?

ยท
ย  ยท ย 4๋…„ ์ „

Yes that would work. Great idea