Honey Chicken and Chickpea Salad

Preparation time 30 minutes 

Serves 2 to 4 persons 

Ingredients

• 1 Can Chickpeas or Garbanzo Beans, strained and washed

• Red Onion small diced about ¼ cup

• Arugula bunch, 3 to 4 cups

For the Vinaigrette

• Extra Virgin Olive oil 2 tbsp

• Lemon rind 1 tbsp

• Orange rind 1 tbsp (optional)

• Brown sugar 1 tbsp or little more if you want it sweeter

• Lemon juice 2 to 3 tbsp

• Salt to taste

For the protein

• Chicken thighs boneless 2 to 3 thighs, thinly sliced

• Honey 1 tbsp

• Garlic clove 1 minced

• Salt and pepper to taste

• Oil 1 tsp

For Garnish

• Shaved Parmesan

• Toasted sliced Almonds 2 to 3 tbsp

Method

1. In a skillet, sauté the chicken strips with honey, garlic, salt and pepper in oil. Continue sautéing until the chicken starts to caramelize and is cooked completely. Keep aside

2. In a bowl, whisk in the ingredients for the salad dressing until it forms an emulsion (all ingredients are well combined)

Assembling the salad

In a salad bowl, combine the chickpeas, arugula and chicken pieces. Pour the salad dressing and toss. Adjust the seasoning. Garnish with shaved Parmesan and sliced almonds and enjoy!!

Notes

• You could use dried chickpeas if you don’t have canned. For cooking the chickpea quickly, use a pressure cooker instead of a pot as the pressure cooker takes less time to cook.

• Replace chicken with soy chicken pieces (available at grocery stores like Trader Joe’s, Whole foods) or also use tofu or Indian cottage cheese for vegetarian option