Serves: 4

Chicken and Chickpea Salad

Calories: 233 kcal

400g canned chickpeas

drained and rinsed

100g canned red kidney beans

drained and rinsed

1 red onion

2 fresh red chillies

deseeded and finely chopped

2 tbsp fresh basil leaves

torn

1 1/2 tbsp chopped fresh flat leaf parsley

Small bunch of chives finely chopped

250g grilled chicken breast chopped

250g very ripe cherry tomatoes halved

5cm piece cucumber chopped

Fresh parmesan cheese shavings

Warm pita bread

to serve ? optional

Dressing:

2 tbsp extra virgin olive oil

4 tbsp balsamic vinegar

2-3 cloves of garlic crushed

1 tsp wholegrain mustard

Sea salt and freshly ground black pepper

1. To make the dressing place the oil vinegar garlic and mustard in a salad bowl.
2. Season to taste with salt and pepper; mixing all of the ingredients together.
3. Add chickpeas kidney beans onion chillies and herbs mix well. Cover and chill in the fridge for 2-4 hours to let the flavours infuse.
4. After the 4 hours add the chicken tomatoes and cucumber to the salad season with salt and pepper to taste and toss well.
5. Sprinkle with a few shavings of parmesan and serve with warm pita bread if using.