YOUR SOLIN GENERATED RECIPE
Fresh Herb Salad with Crispy Roasted Chickpeas and Lemon-Garlic Dressing
Savor the vibrant freshness of mixed baby greens accented by a medley of chopped fresh basil and parsley. Tender grilled chicken and crispy roasted chickpeas add satisfying protein and crunch, while a zesty lemon-garlic dressing ties the flavors together with a burst of brightness.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup Roasted Chickpeas
2 cups Mixed Baby Greens
1/4 cup Fresh Basil
1/4 cup Fresh Parsley
2 tbsp Lemon Juice
1 clove Garlic
1 tbsp Extra Virgin Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry. Toss chickpeas with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20-25 minutes until crispy, stirring halfway through.
While the chickpeas are roasting, season the chicken breast with salt and pepper. Grill the chicken on a preheated grill or skillet over medium-high heat for about 6-7 minutes per side, or until fully cooked. Once done, let it rest and then slice into strips.
In a large bowl, combine the mixed baby greens with chopped fresh basil and parsley.
Prepare the lemon-garlic dressing by whisking together lemon juice, minced garlic, olive oil, salt, and pepper.
Add the sliced grilled chicken and roasted chickpeas to the salad. Drizzle the dressing over the top and toss gently to combine all flavors evenly.
Serve immediately and enjoy the refreshing blend of flavors and textures.