100 g chickpeas
100 g wheat berries
100 g quinoa
100 g brown rice
2 tablespoon(s) olive oil
1/4 teaspoon(s) cumin
1/4 teaspoon(s) chili flakes
1 avocado(s), ripe
1/2 cucumber
1 onion, dry
200 g chicken, fillet breast, roasted
150 g rocket
2 tablespoon(s) sesame seeds
For the salad dressing
1/2 bunch parsley
1/4 bunch peppermint
uice, of 1 lemon
1 tablespoon(s) honey
60 g olive oil


1.Soak the chickpeas and wheat grains in water, for at least 8 hours in separate bowls.
2.Rinse the chickpeas and boil for 40-50 minutes, until they soften.
3.Rinse the wheat grains and boil for 30-40 minutes.
4.Wash the quinoa well, changing the water 2-3 times. Drain and boil for 10-15 minutes, until it softens.
5.Boil the brown rice for 20 minutes.
6.Place a pan over medium to high heat and add 2 tablespoons of olive oil.
7.Sauté the chickpeas, wheat grains, cumin and chili flakes. Season with salt and pepper.
8.Remove from heat and transfer to a large bowl.
9.Thinly slice the avocado.
10.Cut the cucumber in half, horizontally and then into 1 cm slices.
11.Thinly slice the onion.
12.Last, cut the chicken into 1 cm slices.
13.Add the roast chicken and vegetables to the bowl.
14.Mix all of the ingredients with a wooden spoon apart from the rocket leaves (You can add them at the end so that they don’t wilt).
15.For the salad dressing
16.In a bowl, add the parsley, mint, lemon juice, honey, olive oil, salt and pepper.
17.Beat with a hand mixer.
18.Add the rocket leaves to a salad bowl, sprinkle with sesame seeds and the salad dressing.
19.Lightly toss and serve.

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