Prep-time: 10 minutes
Cooking-time: 8 minutes
Serves: 4
Ingredients:
1 garlic clove, crushed
2 tsp extra virgin olive oil
1 tbsp balsamic vinegar-
2 tsp wholegrain mustard
Salt
Pepper
Salt
Pepper
1 red onion, finely chopped
2 small red chillies, finely chopped
1 bunch parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 bunch fresh basil leaves
1/2 cup tinne kidney beans,rinsed & drained
1 cup tinned chickpeas, rinsed & drained
Olive oil spray
Olive oil spray
360g chicken breast fillets
1 tomato
1 Lebanese cucumber
4 medium wholemeal pitabreads
Method:
1. To make dressing, place garlic, olive oil, balsamic and mustard in a large bowl and
whisk to combine. Season with salt and pepper to taste.
2. Add onion, chilli, herbs, kidney beans and chickpeas to the bowl with the dressing.
Set aside in the fridge to marinate. (If you have time, do this the night before and
leave in the fridge for 24-hours.)
3. Heat a-nonPstick frying pan and spray with oil. Cook the chicken breast for 3P5
minutes on each side or until cooked through.
4. Chop the tomato and dice the cucumber and chicken. Toss together with the
marinated bean mixture and season with salt and pepper.
5. Warm the pita breads in the microwave on high for 20P30 seconds.
6. Divide the salad between serving bowls and serve with pita bread.
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