Mediterranean Chickpea & Artichoke Salad
20min
15min
4
556
Chef's Note
This nutrient-dense salad is perfect for meal prep as the flavors actually improve after a day in the refrigerator. For maximum fiber benefit, don't peel the cucumber. If you're short on time, you can use rotisserie chicken instead of grilling your own, though the macros may vary slightly. The combination of chia, flax, and pine nuts adds a wonderful texture contrast while boosting the fiber content significantly.
Tags
Ingredients
3 cans (15 oz each), drained and rinsed chickpeas
2 jars (12 oz each), drained and quartered marinated artichoke hearts
2 cups, halved cherry tomatoes
1 large, diced cucumber
1 large, diced red bell pepper
1/2 medium, thinly sliced red onion
1/2 cup, pitted and halved kalamata olives
8 oz, crumbled feta cheese
1/2 cup, chopped fresh parsley
1/4 cup, chopped fresh mint
24 oz, diced grilled chicken breast
1 cup, uncooked quinoa
1/3 cup extra virgin olive oil
1/4 cup, fresh lemon juice
3 cloves, minced garlic
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup, toasted pine nuts
2 tablespoons flaxseeds
2 tablespoons chia seeds
Instructions
- 1
Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- 2
While quinoa is cooking, season 24 oz of chicken breast with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then dice into bite-sized pieces.
- 3
In a small skillet, toast 1/4 cup of pine nuts over medium heat for 3-4 minutes, stirring frequently until golden brown. Set aside to cool.
- 4
In a large bowl, combine 3 cans of drained chickpeas, 2 jars of quartered artichoke hearts, 2 cups of halved cherry tomatoes, 1 diced cucumber, 1 diced red bell pepper, 1/2 sliced red onion, and 1/2 cup of halved kalamata olives.
- 5
Add the cooled quinoa and diced chicken to the vegetable mixture.
- 6
In a small bowl, whisk together 1/3 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, 3 minced garlic cloves, 1 tablespoon of dijon mustard, 1 tablespoon of honey, 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.
- 7
Pour the dressing over the salad and toss gently to combine.
- 8
Add 8 oz of crumbled feta cheese, 1/2 cup of chopped parsley, 1/4 cup of chopped mint, 2 tablespoons of flaxseeds, and 2 tablespoons of chia seeds to the salad and toss lightly.
- 9
Sprinkle the toasted pine nuts over the top of the salad.
- 10
For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Information (per serving)
556
49g
42g
22g
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