Chickpeas with Chicken and Avocado

Recipe from Anastacia Brown

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Cooking time: 25 min

Servings 4

Chickpeas are grains that pair well with a variety of ingredients, but in the case of chicken, this is one of the best combinations because it adds a unique flavor to the salad. Not only is it super yummy, but it is also super undemanding to prepare; only 25 minutes are needed to create this small and delicious masterpiece.

Chickpeas

4 cup
Olive oil

10 fl oz.
Black pepper

a pinch
Salt

a pinch
Fresh parsley leaves

9,2 oz.
Fresh lemon juice

4 tbsp.
Honey

1 tsp.
Cucumber

20,8 oz.
Avocado

1 small pcs.
Cumin powder

1 tsp.
Red onion

2,5 oz.
Chicken breast

2,5 oz.

Calories

412 kcal
Protein

12 g
Fat

9 g
Carbohydrates

37 g

The first step is to heat the oil in a skillet, preheat it, and add the chickpeas with the following seasonings: cumin, pepper, and salt. Cook for around 12 minutes until the grains have a golden color.
For the following step, a blender is needed. Put the parsley in it and mix very well; add fresh lemon juice, honey, olive oil, and salt; and blend again.
Take the avocado, cucumber and red onion and cut everything into thin slices.
Preheat the oven to 350° F. Roast the chicken breast in a hot oven for 35 minutes, until it is fully cooked. Afterwards, take it out and cut it into small pieces.
Now it is time to combine all the ingredients in a large serving bowl. Add the prepared chickpeas with the cooked chicken, then the parsley mixture. Do not forget about the sliced avocado, cucumbers, and red onion.