Chickpea Salad with Steamed Chicken and Oranges From Steamer

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.

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