Mediterranean Chickpea Salad
15min
10min
1
1433
Chef's Note
For a time-saving tip, use pre-cooked rotisserie chicken and canned chickpeas that have been rinsed well. You can also prepare this salad the night before - just add the dressing right before eating to keep everything crisp and fresh.
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 quinoa under cold water. In a small pot, combine quinoa with 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until water is absorbed.
- 2
While quinoa cooks, season 12 oz chicken breast with salt and pepper. Cook in a non-stick pan over medium heat for 6-8 minutes per side until internal temperature reaches 165°F.
- 3
Dice the cooked chicken breast into bite-sized pieces.
- 4
Drain and rinse 2 cups chickpeas.
- 5
Dice 1 medium cucumber into small cubes.
- 6
Halve 1 cup cherry tomatoes.
- 7
Finely dice 1/4 cup red onion.
- 8
Chop 2 tablespoons fresh parsley.
- 9
In a large bowl, combine chickpeas, diced chicken, cucumber, cherry tomatoes, red onion, and cooked quinoa.
- 10
In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 11
Pour the dressing over the salad and toss gently to combine.
- 12
Sprinkle 1/4 cup crumbled feta cheese and fresh parsley on top before serving.
Nutrition Information (per serving)
1433
125g
125g
46g
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