Chicken, Avocado and Chickpea Salad

For this recipe you need cooked chickpeas.

Heat a grill over high heat. In the meantime, add salt and pepper to the chicken and cut into bites.

Once heated, pour half the oil and add the chicken.

Lower the heat to medium and cook for 6-8 minutes while stirring from time to time.

Continue cooking until well cooked. Set aside.

In the meantime, cut the tomato and avocado into wedges.

Wash and dry the spinach leaves (you can also use arugula) and you can replace the lettuce with beets or spinach.

Cut the cabbage into strips and put in a bowl with the spinach, tomato, chickpeas, avocado and chicken.

Season with the remaining oil (it can be olive oil), lemon juice, salt and pepper to taste.

Mix well and serve.