Serves: 4

Chicken and Chickpea Salad

Calories: 233 kcal


  • 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.