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Good Living / Salads

Chicken chickpea and avocado salad

Chicken chickpea and avocado salad

Method

  • Soak the chickpeas and wheat grains in water, for at least 8 hours in separate bowls.
  • Rinse the chickpeas and boil for 40-50 minutes, until they soften.
  • Rinse the wheat grains and boil for 30-40 minutes.
  • Wash the quinoa well, changing the water 2-3 times. Drain and boil for 10-15 minutes, until it softens.
  • Boil the brown rice for 20 minutes.
  • Place a pan over medium to high heat and add 2 tablespoons of olive oil.
  • Sauté the chickpeas, wheat grains, cumin and chili flakes. Season with salt and pepper.
  • Remove from heat and transfer to a large bowl.
  • Thinly slice the avocado
  • Cut the cucumber in half, horizontally and then into 1 cm slices.
  • Thinly slice the onion.
  • Last, cut the chicken into 1 cm slices.
  • Add the roast chicken and vegetables to the bowl.
  • Mix all of the ingredients with a wooden spoon apart from the rocket leaves (You can add them at the end so that they don’t wilt).

For the salad dressing

  • In a bowl, add the parsley, mint, lemon juice, honey, olive oil, salt and pepper.
  • Beat with a hand mixer.
  • Add the rocket leaves to a salad bowl, sprinkle with sesame seeds and the salad dressing.
  • Lightly toss and serve.
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