Bart's Recipes
Preheat the oven to 200°C. Drain the chickpeas well and pat dry. Cut the chicken breast fillet into equal strips. Dice the cucumber half and mince the garlic clove.
Toss the chickpeas with a splash of olive oil and the paprika powder. Spread on a baking sheet and roast for ten minutes in the oven until lightly crispy. At the same time, heat a little olive oil in a frying pan over medium-high heat. Fry the chicken strips until golden brown and completely cooked in a few minutes. Season the chicken with pepper and salt.
Make the dressing by mixing the tahini in a small bowl with the lemon juice and minced garlic. Stir well until combined. Add a small splash of olive oil if needed to make a smooth sauce.
Distribute the arugula and cucumber dice on a large platter or individual plates. Spoon the warm chicken strips and roasted chickpeas directly from the pan and oven onto the salad. Drizzle everything with the tahini dressing and serve immediately.
