Mediterranean Chickpea Salad with Grilled Chicken

This recipe is so easy (especially if you buy cooked chicken) and is packed with healthy fats, a ton of fiber, lots of protein, and fill you up goodness. Can easily be a meal or a side dish.

Servings: 4
Prep Time: 15 minutes
Cook Time (if grilling chicken): 10 minutes

Ingredients

1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup Kalamata olives, sliced
2 cooked chicken breasts, grilled and sliced into strips (or ~2 cups)
2 tablespoons fresh parsley, chopped (optional)

Lemon-Herb Vinaigrette: half will be reserved to toss on salad at the end

6 tablespoons olive oil
Juice of 2 lemon (about 4 tablespoons)
2 teaspoon Dijon mustard (or ground mustard
4 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

1.Prepare the Chicken (if needed):

Season chicken breasts with half of the vinaigrette. Marinade at least 1 hour.
Grill or pan-sear on medium heat for 5–6 minutes per side, or until cooked through. Let rest and slice.

2. Mix the Salad:

In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, feta, and olives.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.

3. Assemble:

Add sliced chicken to the salad.
Pour vinaigrette over everything and toss well to coat.
Garnish with parsley if desired.

Nutrition (approximate per serving)

Calories: 350
Fat: 14g
Carbohydrates: 25g
- Fiber: 7g
- Added Sugar: 0g
Protein: 32g