Chicken, Beet And Chickpea Salad - cooking recipe

Ingredients

2 cans (425ml each) chickpeas, drained and rinsed
1 None onion, peeled and finely diced
500 g cooked beetroot, sliced
7 tbsp olive oil
6 tbsp white wine vinegar
1 tsp ground cumin
1 tbsp sesame seeds
1 bunch parsley, chopped
4 None chicken fillets
150 g ricotta cheese

Preparation

Mix chickpeas, onion and beets with 5 tbsp oil and vinegar. Season, add cumin and 1/2 the chopped parsley.
Heat remaining oil in a frying pan and saute chicken for 10 mins, turning, as necessary. Serve chickpea and beet salad with dollops of ricotta and chicken on top. Sprinkle with sesame seeds and remaining parsley.