YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea Salad with Lemon-Herb Dressing
Grilled chicken and fiber-rich chickpeas tossed with crisp cucumbers and tangy feta in a zesty lemon-herb vinaigrette for a bright, refreshing crunch.
INGREDIENTS
4.5 oz Chicken breast
0.5 cup Canned chickpeas
1 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
0.5 oz Feta cheese
0.5 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
1 tbsp Fresh parsley
PREPARATION
Season the chicken breast with a pinch of the sea salt and black pepper, then grill over medium-high heat until cooked through and slice into bite-sized pieces.
Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
In a large mixing bowl, combine the sliced chicken, chickpeas, diced cucumber, halved cherry tomatoes, and finely minced red onion.
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, and the remaining sea salt and black pepper.
Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Garnish with crumbled feta cheese and freshly chopped parsley before serving.