Tabbouleh with Chicken, Chickpeas, Mint and Grana Padano Riserva
Ingredients300 g bulgur wheat
100 g Grana Padano Riserva
150 g precooked chickpeas
150 g chicken breast
extra virgin olive oil
PreparationCook 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.
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.
Cover the bowl, set aside to rest in the refrigerator for at least one hour and serve with fresh mint leaves.