For the cream, rinse and drain chickpeas. Cut the pre-cooked beetroot into small pieces. Puree both finely. Season to taste with sesame paste, salt, pepper and cumin.
Prepare the meat, rinse and pat dry. Roof wish whole, cut strips or nuggets and pat a little flat if necessary. For breading, whisk the eggs into a deep plate, mix one flour and one breadcrumbs with the sesame seeds and set aside.
Turn the chicken pieces first in flour, then in egg and finally in sesame breadcrumbs.
Heat the oil in a pan. Fry the meat in portions on both sides until crispy.
Arrange the beetroot cream on plates with fresh salad. Add the chicken nuggets. You can enjoy it warm and cold.