YOUR SOLIN GENERATED RECIPE
Canned Chicken and Chickpea Salad with Fresh Herbs and Crunchy Vegetables
Enjoy a vibrant, protein-packed salad featuring tender canned chicken and hearty chickpeas tossed with crispy veggies and a medley of fresh herbs. A light lemon-olive oil dressing ties everything together for a refreshing and satisfying meal.
INGREDIENTS
5 oz Canned Chicken
1/2 cup Chickpeas
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1 Celery Stick
2 Tbsp Fresh Parsley
2 Tbsp Fresh Mint
1 Tbsp Lemon Juice
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Drain the canned chicken and chickpeas; if necessary, rinse the chickpeas under cool water.
Chop the cherry tomatoes in halves, dice the cucumber, and slice the celery into small, bite-sized pieces.
Roughly chop the fresh parsley and mint.
In a large bowl, combine the chicken, chickpeas, tomatoes, cucumber, and celery.
Add the chopped herbs and drizzle with lemon juice and olive oil.
Season with salt and pepper to taste and toss gently until all ingredients are evenly coated.
Let the salad sit for 5 minutes to allow the flavors to meld before serving.