Mediterranean Chickpea Salad
15min
10min
1
1433
Chef's Note
For a time-saving tip, you can use pre-cooked quinoa and rotisserie chicken to reduce prep time. The salad keeps well in the refrigerator for up to 2 days, making it perfect for meal prep. Just add the dressing right before serving to keep everything fresh and crisp.
Tags
Ingredients
2 cups canned chickpeas
1 medium cucumber
1 cup cherry tomatoes
1 medium red bell pepper
1/4 cup red onion
1/2 cup feta cheese
8 oz grilled chicken breast
1/2 cup quinoa
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Rinse and drain 2 cups of canned chickpeas in a colander.
- 2
Cook 1/2 cup of quinoa according to package instructions (typically 1 part quinoa to 2 parts water, simmer for 10 minutes until water is absorbed).
- 3
While quinoa cooks, dice 1 medium cucumber, halve 1 cup of cherry tomatoes, dice 1 medium red bell pepper, and finely dice 1/4 cup of red onion.
- 4
Season 8 oz of chicken breast with salt and pepper, then cook in a non-stick pan over medium heat for 6-8 minutes per side until internal temperature reaches 165°F (74°C).
- 5
Mince 1 garlic clove and combine with 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl to make the dressing.
- 6
In a large bowl, combine the chickpeas, cooked quinoa, cucumber, tomatoes, bell pepper, and red onion.
- 7
Slice the cooked chicken breast and add to the bowl.
- 8
Pour the dressing over the salad and toss gently to combine.
- 9
Crumble 1/2 cup of feta cheese over the top and serve immediately.
Nutrition Information (per serving)
1433
125g
125g
46g
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