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🍽️ Chicken Skewers with Chickpea Salad

382 kcal · 30 min · 4 servings

Ingredients

• 150 g dried chickpeas
• 200 g small piece celery (1 small piece celery)
• 2 shallots
• 3 tbsp olive oil
• 1 l vegetable stock
• 4 tbsp white wine vinegar
• salt
• pepper
• 0.5 bunch cilantro
• 0.5 bunch parsley
• 500 g chicken breast fillet
• 3 tbsp soy sauce
• 2 tsp curry powder
• 15 g butter (1 tbsp)
• wooden skewers

Instructions

1. 1. Place the chickpeas in a bowl and cover with cold water. Let them soak overnight.
2. 2. Peel the celery stalk and the shallots. Cut the vegetables into very small cubes.
3. 3. Heat one tablespoon of oil in a pot over medium heat. Add the chopped vegetables and sauté for two to three minutes.
4. 4. Drain the soaked chickpeas and add them to the vegetables in the pot.
5. 5. Pour in the broth. Let the mixture simmer on low heat for about 40 minutes until the chickpeas are tender but firm.
6. 6. Stir the vinegar into the chickpeas. Season with salt and pepper.
7. 7. Let the chickpea mixture cool down to lukewarm.
8. 8. Stir the remaining oil into the cooled mixture.
9. 9. Wash the herbs and shake them dry.
10. 10. Finely chop the herb leaves and mix them into the salad.
11. 11. Rinse the chicken fillets under cold water and pat them dry.
12. 12. Cut the meat into long strips.
13. 13. Whisk the soy sauce with the honey and pepper in a small bowl.
14. 14. Add the curry powder to the marinade and stir everything well.
15. 15. Place the chicken strips in the marinade and let them marinate for 20 minutes.
16. 16. Remove the meat strips from the marinade and let them drain briefly.
17. 17. Thread the meat strips onto wooden skewers in a wavy pattern.
18. 18. Heat the butter in a frying pan.
19. 19. Fry the skewers over high heat until golden brown on both sides.
20. 20. Divide the salad and skewers among four bowls.
21. 21. Serve the dish immediately.

Nutrition per serving

• kcal: 382
• Protein: 39 g · Fett/Fat: 14 g · Carbs: 23 g