Chickpea Salad with Chicken and Oranges From the Steamer

For the chickpea salad, soak the chickpeas overnight in plenty of water.

The next day, drain the soaking water and steam at 100° C for 50 minutes.

Finely chop the onion and fillet two oranges and cut them 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 strong dash of olive oil, white balsamic vinegar to make a dressing. Then finely chop the parsley.

Mix cooked chickpeas with chicken, oranges and parsley and marinate with the dressing. Season with salt and pepper, let it infuse a little and serve decorated with orange pieces.

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