Chickpea salad with chicken filet

Name: Chickpea salad with chicken filet
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TABLESPOON Sesame; 4 (approx. 500 g) Chicken filets; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 can(s) (425 ml each) Chickpeas; 2 small onions; 500 g cooked beetroot (vacuum packed); 1 collar Parsley; 3 TABLESPOONS White wine vinegar; 1 TEASPOON ground cumin; 7-10 Tbsp Sugar; 100 g Ricotta or feta cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TABLESPOON Sesame
4 (approx. 500 g) Chicken filets
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 can(s) (425 ml each) Chickpeas
2 small onions
500 g cooked beetroot (vacuum packed)
1 collar Parsley
3 TABLESPOONS White wine vinegar
1 TEASPOON ground cumin
7-10 Tbsp Sugar
100 g Ricotta or feta cheese

Directions

1
Roast sesame seeds in a pan without fat, remove. Wash the chicken fillets, dab dry. Heat 1-2 tablespoons of oil in a frying pan. Fry meat in it for about 6 minutes on each side. Season with salt and pepper.
2
Rinse the chickpeas and drain well. Peel and finely chop the onions. Finely dice beetroot as well. Wash parsley, shake dry and chop coarsely. Mix vinegar, salt, pepper, cumin and 1 pinch of sugar.
3
Fold in 3 tbsp. of oil. Mix chick peas, beetroot, onions, parsley and vinaigrette.
4
Spoon the ricotta into flakes with a spoon and spread on the salad with the sesame seeds. Arrange the salad and chicken fillets.