Pesto Chicken & Chickpea Salad

Dig into roasted chickpeas and veggies topped with pesto chicken and Parmesan on a bed of Italian salad leaves. DE-LICIOUS!

Cooking Time

30 minutes




In a mixing bowl add 1 tbsp of Napolina Extra Virgin Olive Oil, basil pesto, 1 tsp of sea salt and 1 tsp of cracked black pepper and mix together well then add the chicken breast and mix well to ensure the chicken is fully coated then set aside.

In another mixing bowl add 2 tbsp of Napolina Extra Virgin Olive Oil, the oregano, smoked paprika, garlic, remaining sea salt flakes remaining cracked black pepper and mix together well.

Add the courgette, red onion, sweetcorn, tomatoes and chickpeas and mix together well then spread across a roasting tray and add the chicken breasts on top then bake in the oven for 30 mins at 200°C until the chicken is cooked through.

In each bowl, add a few handfuls of Italian salad leaves then top with the roasted vegetables and chicken breast. Scatter some chopped fresh basil and top with some parmesan shavings and serve immediately.


4 chicken breasts

3 tbsp Napolina Extra Virgin Olive Oil

2 tbsp basil pesto

2 tsp sea salt flakes

2 tsp cracked black pepper

2 tsp oregano

2 tsp smoked paprika

3 cloves garlic, finely chopped

2 courgettes, cut into circles

2 red peppers, sliced

2 medium red onions, chopped

200g sweetcorn

1 can Napolina Chickpeas

200g Italian salad leaves

15g fresh basil leaves, roughly chopped

Parmesan cheese, to serve

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