Mediterranean Chickpea Salad
15min
10min
1
1433
Chef's Note
For a time-saving tip, use pre-cooked rotisserie chicken instead of cooking the chicken breast. Just shred or dice the amount you need and add it to the salad. You can also prepare the dressing ahead of time and store it in the refrigerator for up to 3 days.
Tags
Ingredients
2 cups chickpeas
8 oz grilled chicken breast
1 medium cucumber
1 cup cherry tomatoes
1/4 cup red onion
1/4 cup feta cheese
2 tablespoons fresh parsley
1 tablespoon fresh mint
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large whole wheat pita bread
Instructions
- 1
Season chicken breast with salt and pepper. Cook in a non-stick pan over medium heat for 6-8 minutes per side until fully cooked (internal temperature of 165°F). Set aside to cool slightly, then dice into bite-sized pieces.
- 2
Drain and rinse 2 cups of chickpeas and place in a large bowl.
- 3
Dice 1 medium cucumber and add to the bowl.
- 4
Halve 1 cup of cherry tomatoes and add to the bowl.
- 5
Finely dice 1/4 cup of red onion and add to the bowl.
- 6
Chop 2 tablespoons of fresh parsley and 1 tablespoon of fresh mint, add to the bowl.
- 7
Crumble 1/4 cup of feta cheese over the salad.
- 8
In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 9
Pour the dressing over the salad and toss gently to combine.
- 10
Toast 1 large whole wheat pita bread until warm and slightly crisp, then cut into triangles to serve alongside the salad.
- 11
Add the diced chicken to the salad and toss gently to incorporate.
Nutrition Information (per serving)
1433
125g
125g
46g
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