For the chickpea salad, soak the chickpeas overnight in plenty of water. Drain soaking water and steam at 100 degrees for 50 minutes.
Finely chop the onion. Fillet 2 oranges and cut into small bite-sized pieces. Steam the cut chicken cubes in an unperforated container for 10 minutes.
Mix the resulting juice with the juice of one orange, a generous dash of olive oil, white balsamic vinegar to make a dressing. Finely chop the parsley.
Mix cooked chickpeas with chicken, oranges and parsley and marinate with dressing. Season with salt and pepper, let it infuse a little and serve the chickpea salad decorated with orange pieces as an appetizer.