Chicken and chickpea salad
Nutrition per serving
| Calories | 739 kcal |
| Protein | 57.5 g |
| Carbs | 77.6 g |
| Fats | 23.9 g |
| Saturated Fat | 5.4 g |
| Monounsaturated Fat | 10.2 g |
| Polyunsaturated Fat | 4.9 g |
| Sugars | 12.7 g |
| Fiber | 21.6 g |
| Sodium | 413 mg |
Ingredients
| Chickpeas (Garbanzo Beans, Bengal Gram), Mature Seeds | |
| Parmesan Cheese | |
| Olive Oil | |
| Lemon | |
| Black Pepper | |
| Chicken Breast | |
| Whole Grain Bread | |
| Arugula (Rocket) |
1. Cook the chickpeas.
2. Toast the bread slightly and cut into cubes.
3. Cook the chicken and shred into pieces.
4. Place the chickpeas in a bowl and mix with the parmesan, lemon juice and oil.
5. Combine well and adjust seasonings with a dash of pepper.
6. Add the rocket, chicken and the toast.
7. Toss all the ingredients and place in the refrigerator prior to serving.