You will need:
2 tablespoons olive oil
1/2 cup cooked chickpeas
1/2 pound boneless, skinless chicken breasts (about 2), cut into 1/2-inch
pieces, marinated for 3-4 hours in Italian Salad Dressing
1 teaspoon of salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh-ground black pepper
5 1/2 cups canned low-sodium chicken broth
1 tablespoon cooking oil
1/2 cup chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
2 tablespoons chopped fresh cilantro

Procedure:
1.In a large pot, heat a little olive oil over moderate heat. Add the

chicken and cook until it just halfway done, 3 to 4 minutes. Remove it from

the pan.
2.In a separate pot, bring chicken broth to a simmer.
3.In the large pot, heat the some more oil ove low heat. Saute the onion

until translucent.
4.Add the arborio rice and stir for about 3 minutes.
5.Add the white wine to the rice. Cook until all of the wine has been

absorbed. Strir it frquently to avoid sticking.
6. Add about 1/2 cup of the simmering broth. cook until almost all the

broth has been absorbed.
7. Continue cooking the rice this way, adding broth 1/2 cup at a time and

allowing the rice to absorb it before adding the next 1/2 cup.
8. When rice is cooked,stir in the chicken and chickpeas. Add salt, garlic powder and pepper to taste.
9. STir in chopped cilantro.
10. Serve topped with grated parmesan if desired.