1 Can Chickpeas, rinsed and drained
1/2 small Red Onion
1 teaspoon Fresh Flat Leaf Parsley, chopped
1 teaspoon Chives, chopped
2 teaspoons Red Wine Vinegar
2 teaspoons Olive Oil
Pinch of sugar
1/2 cup croutons (optional)
4 Chicken Breasts
2 Tablespoons Paprika
Combine the tomatoes, chickpeas, onion, herbs, vinegar and oil in a bowl, season with salt and pepper and a pinch of sugar.
Heat a large non stick frying pan over a high heat. Sprinkle paprika over both sides of the chicken. Add chicken to the pan with a bit of oil. Cook for 6-8mins on each side or until cooked (if you butterfly your chicken at the start it reduces the cook time). Add croutons to the salsa and serve chicken on the plate with a generous serving of salsa.