Middle Eastern · Lunch
Chickpea and Grilled Chicken Salad
Grilled chicken breast sliced over chickpeas, cucumber, tomato, red onion and parsley, dressed with a lemon and cumin vinaigrette and topped with crumbled feta. Bright, tangy and herb-forward, this salad leans on simple char and acid rather than heavy sauces, served chilled as a light main.
$6
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
49.3gProtein
21.6gFat
24.8gCarbs
6.9gSugar
7.5gFiber
952mgSodium
91mgChol
6.6gSat Fat
1180mgPotassium
230mgCalcium
3.9mgIron
0.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat chicken breast dry and rub with salt, pepper, half the cumin and a little olive oil. Let sit 10 minutes for seasoning to penetrate.
2
Grill
Cook on a hot grill pan over medium-high heat for 5–6 minutes per side until internal juices run clear and deep char marks appear.
3
Rest
Let the chicken rest 5 minutes on a cutting board so juices settle before slicing.
4
Whisk
Combine lemon juice, remaining olive oil, remaining cumin and minced garlic until emulsified. In a large bowl, toss cucumber, tomato, red onion and parsley with dressing. Top with chicken strips and scatter feta over.
5
Plate
Transfer the salad to a plate and serve while chicken is still warm against chilled vegetables.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 1/3 cup220g cooked chickpeas
- 150g150g cucumber
- 120g120g tomato
- 40g40g red onion
- 20g20g parsley
- 3 oz80g feta cheese
- 2 tbsp30ml lemon juice
- 3 tbsp40g olive oil
- 1 tsp1 tsp ground cumin
- 22 small clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
