Mediterranean Chickpea Salad
15min
10min
1
1433
Chef's Note
For a time-saving tip, you can use pre-cooked rotisserie chicken instead of cooking the chicken breast. Just shred about 12 oz and add it to the salad. This will reduce your prep time by about 10 minutes!
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 large whole wheat pita bread
Instructions
- 1
Season 12 oz of chicken breast with salt and pepper. Cook in a non-stick pan over medium heat for about 6-8 minutes per side until fully cooked (internal temperature of 165°F).
- 2
While the chicken cooks, 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 add to the bowl.
- 7
Once the chicken is cooked, let it rest for 2 minutes, then dice into bite-sized pieces and add to the salad.
- 8
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.
- 9
Pour the dressing over the salad and toss gently to combine.
- 10
Crumble 1/4 cup of feta cheese over the top of the salad.
- 11
Toast 1 large whole wheat pita bread until warm and slightly crisp. Cut into triangles and serve alongside the salad.
Nutrition Information (per serving)
1433
125g
125g
46g
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