Chicken and Chickpea Protein Bowl

As a preliminary preparation, julienne (thinly slice) the peppers and the onion. Cut the cherry tomatoes in half. Dice the chicken breast into bite-sized cubes.

Place 1 tablespoon of olive oil in a large pan and heat over medium heat. Add the diced chicken to the pan and sauté over high heat for approximately 6-8 minutes until it changes color, loses its moisture, and lightly browns.

After the chicken is cooked, add the remaining olive oil to the same pan or a separate pan. Add the boiled chickpeas to the pan and sauté for approximately 4-5 minutes until they become slightly crispy. Just before removing from the heat, add ground sumac to the chickpeas, mix with the chicken, and remove all ingredients from the heat.

Sauté the chopped onions and peppers in the same pan or a separate pan for approximately 4-5 minutes until they soften. Add the cherry tomatoes and continue sautéing for 2 minutes.

Create a bed by placing the mixture of finely chopped red cabbage and lettuce at the bottom of a large serving plate.

Place the sautéed vegetable mixture on top of the salad bed, followed by the hot chicken and the crispy sumac chickpeas in a colorful arrangement.

Finally, serve by sprinkling salt, black pepper, and red pepper flakes evenly over the plate.