Tepid Chickpea and Chicken Salad with Zucchini and Sundried Tomatoes or Insalata Tiepida di Ceci e Pollo con Zucchine e Pomodori Secchi
April 21, 2008 | Filed Under Lucullian Delights, Salads | 11 Comments
Ilva’s salads are always sure winners for me. And here’s another one that recently caught my eye — Tepid Chickpea and Chicken Salad with Zucchini and Sundried Tomatoes. I loved this one. I loved that the ingredients are simple and delicious. Everything went well together — the chicken, chickpeas, sundried tomatoes, parsley and garlic. Mixed with lemon juice, olive oil, salt and pepper, I had a lip-smacking time eating this salad. Oh! and it’s preparation time is fast, so that I didn’t have to spend a great deal of time in the kitchen. Grazie, Ilva!
TEPID CHICKPEA AND CHICKEN SALAD WITH ZUCCHINI AND SUNDRIED TOMATOES or INSALATA TIEPIDA DI CECI E POLLO CON ZUCCHINE E POMODORI SECCHI
3-4 servings
1 chicken breast
400 ml/1,7 cup cooked chickpeas
2 medium zucchini
2 whole sundried tomatoes on the large side
1-2 tblsp chopped parsley
1 clove of garlic
Black pepper
Salt
Mild vinegar or lemon/lime juice
Extra-virgin olive oil
- Mix vinegar, salt, parsley and olive oil and pour it over the chickpeas. Leave them to marinate while you proceed with the recipe.
- Put the sundried tomatoes in some tepid water to soak.
- Chop the garlic, cut or slice the zucchini into pieces and start braising them in a pan with some olive oil.
- Cut the chicken breast into small pieces and then salt and pepper them well, especially the last. Chop the sundried tomatoes finely.
- When the zucchini begins to be golden, add chicken and the chopped tomatoes and sautè for 4-5 minutes, it depends on how big the chicken pieces are.
- Pour away the excess oil and mix with the chickpeas.
- Let it cool down a little before serving.
