Smoked chicken and chickpea salad is an oriental dish that everyone likes without exception, even those who do not like legumes. Chickpeas, he is the mutton pea, so called because the beans resemble the head of a sheep, a nourishing and nutritious product, very popular in Eastern and Asian countries. Unlike ordinary peas, chickpeas practically do not cause flatulence, in my opinion, this is one of its best qualities.
In a salad with smoked chicken and chickpeas, the tastes of legumes and smoked foods are harmoniously combined with browned vegetables and lemon juice - a classic set of products that can not be spoiled, which is why the recipe is suitable for beginners. Despite the lengthy preparation, you do not need to constantly hang around in the kitchen, the chickpeas will be cooked without your participation, you just have to chop the ingredients and collect them in a salad bowl.
- Preparation time: 4 hours
- Cooking time: 2 hours and 20 minutes (including cooking peas)
- Servings: 5
Ingredients for Smoked Chicken and Chickpea Salad
- 600 g smoked chicken breast;
- 250 g chickpeas;
- 150 g carrots;
- 100 g onions;
- 3 cloves of garlic;
- 50 g of green dill;
- 1 \ 2 lemon;
- 30 ml of extra virgin olive oil;
- frying oil, salt, pepper, lettuce leaves for serving.
A way of cooking salad with smoked chicken and chickpea
Put chickpeas in a saucepan, pour 1, 5 liters of filtered water, leave for 3-4 hours. It is more convenient to soak it on the eve of cooking, in this case it is advisable to put the pan in the refrigerator.
Put the soaked chickpeas in a saucepan with a tight lid. Again, pour 2 liters of filtered water, bring to a boil. Reduce the gas, salt to taste and cook until ready for about 2 hours. Ready chickpeas recline in a colander, cool.
The myth that it is necessary to pickle legumes only at the end of cooking is greatly exaggerated. I did not notice any difference in when to pour salt (at the beginning or at the end of cooking).
Chilled chickens put in a salad bowl or a large pot.
Cut smoked chicken breast in thick slices, add to salad bowl. We chop the breast together with the peel, the smoked taste is very well combined with the taste of legumes.
Chop onions finely. Carrot rubbed on a large grater. In a pan, heat the refined cooking oil. Fry vegetables about 10 minutes until soft, salt.
Add the browned vegetables to the rest of the ingredients.
Add a finely chopped bunch of fresh dill. This green in the recipe is most welcome. In addition to dill, you can add a small bunch of cilantro.
Season the salad with high-quality extra virgin olive oil of the first cold-pressed variety.
Put lettuce leaves on a plate.
For exotics, try replacing the usual leaf salad with rucola, it will be even tastier.
We spread the salad with chickpeas on the leaves, pour over freshly squeezed lemon juice and pepper black pepper.
By the way, this salad can be served to the table both warm and cold, in any case, it turns out very tasty.
If there is no time for cooking chickpeas, then canned, let's say honestly, is no worse.
Salad with smoked chicken and chickpeas ready. Enjoy your meal!
