馃攨1/4 red onion
馃攨1 small red chilli
馃攨3 tbsp fresh parsley
馃攨1 teaspoon fresh chives
馃攨4 tablespoons fresh basil leaves
馃攨2 tbsp tinned kidney beans, drained
馃攨1/4 cup tinned chickpeas, drained
馃攨1/4 tomato
馃攨1/4 Lebanese cucumber
馃攨90 grams chicken breast fillets
馃攨cooking oil spray
馃攨1 medium wholemeal pita bread
馃攨salt
馃攨pepper
馃攨1/2 clove garlic
馃攨1 tsp extra virgin olive oil
馃攨2 & 1/2 tsp balsamic vinegar
馃攨1/2 tsp wholegrain mustard
Mince the garlic and combine with the extra virgin olive oil, balsamic and mustard in a mixing bowl and season with salt & pepper to make the dressing.
Finely chop the onion, chilli and herbs and add to the bowl with the dressing along with drained chickpeas and kidney beans.
If you have time leave in the fridge for 24 hours, allowing the flavours to really blend together.
Cook the chicken breast in a non stick fry pan with a spray of cooking oil spray if needed, for 3-5 minutes each side or until cooked through.
When ready to eat, chop the tomato and dice the cucumber and chicken.
Toss all the ingredients together with the marinated bean mix and season with salt and pepper.
Warm the wholemeal pita bread in a microwave on high for 20-30 seconds.
Transfer the salad into a serving bowl and serve with the warmed pita bread.
