TEPID CHICKPEA AND CHICKEN SALAD WITH ZUCCHINI AND SUNDRIED TOMATOES or INSALATA TIEPIDA DI CECI E POLLO CON ZUCCHINE E POMODORI SECCHI

It is so windy here, a storm almost. Ice cold air from the North and the Balcans are sweeping over us and I really appreciate the fact that we have a house to live in. We're lucky. Earlier this morning I had to remove a fallen tree from the road, I had passed less than 5 minutes before when I brought down the children to their bus and on my return I had to stop the car, get out and jump on the tree so that it broke down into smaller pieces and I could move it from the road. And no one passed until I had almost finished, isn't that typical? And because I had almost finished and there were just bits and scraps left they didn't even get out to help me. I felt lonely.

I have had the idea to this salad for sometime now but never got around to make it until yesterday, I never seemed to plan ahead and cook the chickpeas but yesterday I did! So here it is, a tepid chickpea and chicken salad!






TEPID CHICKPEA AND CHICKEN SALAD WITH ZUCCHINI AND SUNDRIED TOMATOES or INSALATA TIEPIDA DI CECI E POLLO CON ZUCCHINE E POMODORI SECCHI
3-4 servings

1 chicken breast
400 ml/1,7 cup cooked chickpeas
2 medium zucchini
2 whole sundried tomatoes on the large side
1-2 tblsp chopped parsley
1 clove of garlic
Black pepper
Salt
Mild vinegar or lemon/lime juice
Extra-virgin olive oil

- Mix vinegar, salt, parsley and olive oil and pour it over the chickpeas. Leave them to marinate while you proceed with the recipe.
- Put the sundried tomatoes in some tepid water to soak.
- Chop the garlic, cut or slice the zucchini into pieces and start braising them in a pan with some olive oil.
- Cut the chicken breast into small pieces and then salt and pepper them well, especially the last. Chop the sundried tomatoes finely.
- When the zucchini begins to be golden, add chicken and the chopped tomatoes and sautè for 4-5 minutes, it depends on how big the chicken pieces are.
- Pour away the excess oil and mix with the chickpeas.
- Let it cool down a little before serving.