Mediterranean Chicken and Chickpea Salad

Mediterranean Chicken and Chickpea Salad is a delightful and nutritious dish that has quickly become one of my favorite recipes.

This salad is not only packed with vibrant vegetables, protein, and healthy fats but is also incredibly easy to prepare.

It’s the perfect meal to keep you full and energized throughout the day, preventing those mid-afternoon snack cravings.

Plus, the homemade dressing adds a burst of flavor that ties everything together beautifully.

Here’s a breakdown of what you’ll need for this delicious salad:

Salad Ingredients:

Romaine lettuce: Crisp and refreshing, it serves as the perfect base for the salad.
Tomato: Adds a juicy, tangy flavor and a pop of color.
Cucumber: Crunchy and hydrating, it complements the other ingredients well.
Avocado: Creamy and rich in healthy fats, it enhances the salad’s texture.
Red onion: Offers a mild spiciness and a bit of crunch.
Canned chickpeas, rinsed and drained: A great source of protein and fiber.
Feta cheese, crumbled: Adds a salty, tangy flavor and a creamy texture.
Cooked chicken breast or tenders: Provides lean protein, making the salad more filling.

Dressing Ingredients:

1/4 cup avocado oil: A healthy fat that forms the base of the dressing.
Juice of 1/2 lemon: Adds a zesty, refreshing taste.
1-2 teaspoons honey: Balances the acidity of the lemon with a touch of sweetness.
1 teaspoon Dijon or stoneground mustard: Gives the dressing a bit of tang and depth.
1/2 teaspoon salt: Enhances all the flavors in the dressing.
1/4 teaspoon black pepper: Adds a hint of spice.

Start by chopping the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Dice the tomato, cucumber, and avocado, and thinly slice the red onion. Add these to the bowl with the lettuce.
Rinse and drain the canned chickpeas, then add them to the salad bowl.
Crumble the feta cheese over the top.

Season the chicken breast or tenders with your favorite spices. Some great options include salt, pepper, garlic powder, paprika, and oregano.
Cook the chicken in a preheated oven at 375°F (190°C) for about 20-25 minutes or until fully cooked. Alternatively, you can cook the chicken in a skillet over medium heat until it’s golden brown and cooked through.
Once the chicken is cooked, let it cool slightly, then chop it into bite-sized pieces and add it to the salad bowl.

In a small jar, combine the avocado oil, lemon juice, honey, mustard, salt, and black pepper.
Close the lid tightly and shake well until all the ingredients are thoroughly combined. Taste and adjust the seasoning if needed.

Pour a portion of the dressing over the salad and toss everything together until well coated. Be sure not to add too much dressing at once; you can always add more if needed.
If you’re preparing the salad for meal prep, keep the dressing separate from the salad until you’re ready to eat. This will keep the salad fresh and prevent it from becoming soggy.

Serve the salad immediately or store it in the refrigerator for later. The salad makes for a perfect lunch or a light dinner. It’s also great for meal prep, ensuring you have a healthy and satisfying meal ready to go.

Fresh Ingredients: Use the freshest vegetables and herbs you can find for the best flavor and texture.
Customize: Feel free to customize the salad with your favorite ingredients. Add olives, bell peppers, or even some cooked quinoa for an extra boost of nutrition.
Marinate the Chicken: For even more flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for a few hours before cooking.

The Mediterranean Chicken and Chickpea Salad is a versatile and delicious recipe that you can enjoy almost every day.

It’s packed with wholesome ingredients that provide a balance of nutrients, keeping you full and satisfied.

The simple homemade dressing enhances the flavors of the salad without overpowering them.

Whether you’re looking for a quick lunch, a light dinner, or a meal prep option, this salad is sure to become a favorite in your recipe collection.

Enjoy!

Author: Shubham Calmblay