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    Tabbouleh with Chicken, Chickpeas, Mint and Grana Padano Riserva

    4 people
    T345 min
    Lactose Free


    • 300 g bulgur wheat
    • 100 g Grana Padano Riserva
    • 150 g precooked chickpeas
    • 150 g chicken breast
    • 1 lemon
    • fresh parsley
    • fresh mint
    • extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Cook the bulgur according to the instructions on the packet. As soon as it is cooked, dress with extra virgin olive oil and set aside in a bowl to cool.

    STEP 2

    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.

    STEP 3

    Cover the bowl, set aside to rest in the refrigerator for at least one hour and serve with fresh mint leaves.