NUTRITION

SERVINGS

INGREDIENTS

6 oz Cooked chicken breast

0.75 cup Canned chickpeas

0.5 cup Plain Greek yogurt

1.5 tbsp Extra virgin olive oil

2 tbsp Lemon juice

1 clove Garlic

1 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

0.25 cup Fresh parsley

2 tbsp Fresh dill

1.5 oz Feta cheese

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until the dressing is smooth and creamy.

• 2

  Rinse and drain the canned chickpeas thoroughly, then pat them dry with a paper towel to ensure the dressing adheres well.

• 3

  Dice the cooked chicken breast into bite-sized cubes and place them in a large mixing bowl.

• 4

  Add the chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion to the bowl with the chicken.

• 5

  Finely chop the fresh parsley and dill, adding them to the salad mixture for a bright, herby finish.

• 6

  Pour the yogurt dressing over the salad and toss gently until all ingredients are evenly coated.

• 7

  Fold in the crumbled feta cheese just before serving to maintain its texture.

• 8

  Serve immediately or portion into airtight containers for up to three days of fresh meal-prepped lunches.