Ingredients
Scale
- 1 cup cooked chickpeas
- 2 cups grilled chicken, sliced
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Start by chopping the fresh vegetables: dice the cucumber, bell pepper, and onion, and halve the cherry tomatoes. Combine in a large mixing bowl with cooked chickpeas.
- Season the chicken with salt, pepper, and spices, then grill until cooked through and golden brown.
- Once grilled, slice the chicken into thin strips, then add to the bowl with fresh vegetables and chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad mix and toss gently until well combined.
Notes
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Add the dressing just before serving if meal prepping to maintain freshness.
- Fresh herbs like mint or cilantro can enhance the salad’s flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Mixing
- Cuisine: Mediterranean
- Diet: High Protein, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 60mg