Mediterranean Chickpea Salad
15min
10min
1
1433
Chef's Note
For meal prep, you can prepare this salad ahead of time and store it in the refrigerator, but add the dressing just before serving to keep everything fresh and crisp. The quinoa adds a nice protein boost while keeping the texture interesting.
Tags
Ingredients
2 cups chickpeas
12 oz chicken breast
1 medium cucumber
1 cup cherry tomatoes
1/4 cup red onion
1/4 cup feta cheese
2 tablespoons fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup quinoa
1 cup water
Instructions
- 1
Rinse 1/2 cup of quinoa under cold water and drain well.
- 2
In a small pot, combine quinoa with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until water is absorbed and quinoa is fluffy.
- 3
While quinoa cooks, season 12 oz of chicken breast with salt and pepper. Cook in a non-stick pan over medium heat for about 5-7 minutes per side until fully cooked (internal temperature of 165°F).
- 4
Dice the cooked chicken breast into bite-sized pieces.
- 5
Drain and rinse 2 cups of chickpeas.
- 6
Dice 1 medium cucumber into small cubes.
- 7
Halve 1 cup of cherry tomatoes.
- 8
Finely dice 1/4 cup of red onion.
- 9
Chop 2 tablespoons of fresh parsley.
- 10
In a large bowl, combine the cooked quinoa, chickpeas, diced chicken, cucumber, cherry tomatoes, red onion, and parsley.
- 11
In a small bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 12
Pour the dressing over the salad and toss gently to combine.
- 13
Sprinkle 1/4 cup of crumbled feta cheese over the top and serve.
Nutrition Information (per serving)
1433
125g
125g
46g
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