Ensalada de garbanzos y pollo con vinagreta de harissa

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Ensalada de garbanzos y pollo con vinagreta de harissa. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Ensalada de garbanzos y pollo con vinagreta de harissa is one of the most favored of current trending meals in the world. It's easy, it's fast, it tastes yummy. It is enjoyed by millions every day. Ensalada de garbanzos y pollo con vinagreta de harissa is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Ensalada de garbanzos y pollo con vinagreta de harissa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de garbanzos y pollo con vinagreta de harissa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada de garbanzos y pollo con vinagreta de harissa is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de garbanzos y pollo con vinagreta de harissa estimated approx 40 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Ensalada de garbanzos y pollo con vinagreta de harissa using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Ensalada de garbanzos y pollo con vinagreta de harissa:

1. 1/2 pechuga de pollo
2. 40-50 gr garbanzos cocidos
3. 1/2 pepino
4. 1 tomate
5. Vinagreta:
6. 1/2 cebolleta picada
7. 1 c.s. pimiento rojo picado brunoise
8. 1 c.s. salsa harissa
9. 4 c.s. aceite
10. Sal y pimienta

Steps to make to make Ensalada de garbanzos y pollo con vinagreta de harissa

1. Cocemos los garbanzos como en la receta vinculada o bien podemos utilizar unos de conserva. Dejamos enfriar en el primer caso y aclaramos y escurrimos bien en el segundo.
2. Pelamos y quitamos las pepitas tanto del tomate y pepino y los cortamos al gusto. Yo lo he hecho en dados muy pequeños. Mezclamos con los garbanzos.
3. Salpimentamos la pechuga filetada y la hacemos a la plancha. Cortamos en trozos de bocado y lo añadimos al bol de los garbanzos.
4. Mezclamos todo bien los ingredientes de la vinagreta.
5. Mezclamos la vinagreta con los garbanzos y dejamos en la nevera un rato para que se enfríe.
6. Para emplatar, mezclamos de nuevo para repartir la vinagreta y he puesto una piparra encima y he espolvoreado con cebollino picado, sésamo y pimienta negra.
7. Servimos!

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