NM Chicken & Chilli Chickpea Salad

    20 min

    Chicken and chilli chickpea salad

    2 people made this

    Serves: 4 

    • 400 g canned chickpeas, drained and rinsed
    • 100 g canned red kidney beans, drained and rinsed
    • 1 red onion, finely chopped
    • 2 fresh red chillies, deseeded and finely chopped
    • 2 tablespoons fresh basil leaves, torn
    • 1 1/2 tablespoons chopped fresh flat leaf parsley
    • a small bunch of chives, finely chopped
    • 250 g grilled chicken breast, chopped
    • 250 g very ripe cherry tomatoes, halved
    • 5 cm piece cucumber, chopped
    • fresh Parmesan cheese shavings
    • warm pita bread, to serve (optional)
    • 2 tablespoons extra virgin olive oil
    • 4 tablespoons balsamic vinegar
    • 2-3 garlic cloves, crushed
    • 1 teaspoon wholegrain mustard
    • sea salt and freshly ground black pepper

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. To make the dressing, put the oil, vinegar, garlic and mustard in a salad bowl. Season with salt and pepper, to taste, and stir to mix. Add the chickpeas, kidney beans, onion, chillies and herbs and mix well. Cover and chill in the refrigerator for 2-4 hours to let the flavours infuse.
    2. When ready to eat, add the chicken, tomatoes and cucumber to the salad. Season with salt and pepper, to taste, and toss well. Sprinkle with a few shavings of Parmesan and serve with warm
    3. pita bread, if using.

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    Reviews in English (1)


    very nice, enjoyed it.  -  08 Jul 2013