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Curried Chicken and Garbanzo Salad

Recipe by National Chicken Council

Sauteed Chickpeas:: 1 can Chickpeas, drained; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon Rice Wine Vinegar with garlic; 1/2 teaspoon sea salt; 1 teaspoon roasted minced garlic
Chicken salad:: 2 cups chopped Rotisserie Chicken; 1 teaspoon Curry powder, yellow; 5 1/2 tablespoons Light Mayonnaise; 1 teaspoon Louisiana Hot Sauce; 2 tablespoons White Onion, diced; 1 -- celery stalk, diced; -- Few leaves of fresh sage, chopped; -- Few leaves of fresh rosemary, chopped; -- Few leaves of fresh basil, chopped; 1 teaspoon Pine nuts; 1 teaspoon sea salt; 1 teaspoon ground black pepper
Individual Salad bowl:: 1 cup Romaine lettuce; 2 medium to Large slices homegrown tomatoes, if available; 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper

Heat olive oil in a skillet. Add chickpeas garlic and salt and cook until chickpeas are tender. Add rice wine vinegar.
Combine chicken salad ingredients in a large bowl. Stir until well coated. Add chickpeas mixture and stir to combine.
Place lettuce and tomato slices in 4 serving bowls. Sprinkle with salt and pepper. Divide the chicken mixture evenly among the bowls.