Add the chickpeas, chopped parsley and mint and shavings of Grana Padano Riserva and mix.
In a non-stick pan, cook the chicken breasts with a drizzle of extra virgin olive oil for 4-5 minutes on each side. At the end, sauté with the lemon juice, and season with salt and pepper.
Cut the chicken breasts into cubes, add to the bulgur and mix together.