Ingredients
- chicken breast 130 g
- chickpeas boiled and drained 120 g
- eggplant 80 g
- zucchini 100 g
- bell pepper 80 g
- salad mix 50 g
- olive oil 8 g
- lemon juice to taste
- salt
- pepper
- paprika or herbs, optional
Instructions
- Preheat the oven to 200°C.
- Cut the eggplant, zucchini and pepper into suitable pieces. Place them on a tray lined with baking paper, drizzle with about half the oil and season with salt, pepper and, optionally, paprika or herbs.
- Bake the vegetables for 20–25 minutes, until soft and lightly browned around the edges.
- Season the chicken breast with salt and pepper, then cook it on the grill, in a non-stick pan or in the oven, until it is well seared and lightly browned. Then cut it into slices or cubes.
- Rinse and drain the chickpeas well. If you want, you can heat it for 2-3 minutes in the pan or you can leave it plain, at room temperature.
- Place the salad mix in a bowl or on a flat plate. Add the warm cooked vegetables, chickpeas and chicken pieces.
- Drizzle everything with the remaining olive oil and a little lemon juice, then serve the salad while it's still warm.
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