Chicken roll with artichokes cream and lemony and mint chickpea’s purée.
or any other spreadable vegetable cream
Spread every chicken slice with vegetable cream, roll them and secure with a toothpick.
Cook the chicken in a steamer or, if you don’t have, on a grill. Let it cool before slicing the rolls in slices (less than 1 inch).
In a pan pour chickpeas with their water, bring to a boil with salt and pepper, when they are mushy add lemon zest and some chopped mint leaves.
Serve room temperature sliced rolls on the warm purée.