Salad with chickpeas, chicken and Beijing cabbage

Method

1. 01

   Soak your chickpeas for the night. In the morning, drain the water, pour new and boil for 1 hour. Cool off under cold water.

2. 02

   Clean the skin (it is easy to remove). Re-fill with water and cook for another 30-40 minutes.

3. 03

   Boil the chicken fillet. Cut it in small pieces.

4. 04

   Hard-boiled eggs. Clean and cut with straw.

5. 05

   Fill the cabbage. Put it in and remember it with your hands.

6. 06

   Cut the cucumber with straw.

7. 07

   Mix chicken fillet, cabbage, eggs, cucumber and chickpeas. Fix it to your taste.

8. 08

   Tuck the salad with mayonnaise.

9. 09

   Cut the onions finely. Peel the nuts and chop them. Decorate onions and nuts with a ready salad. Enjoy your meal!