YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea Salad with Feta and Roasted Chicken
Chilled roasted chicken and protein-packed chickpeas tossed with crisp cucumbers, juicy tomatoes, and tangy feta in a zesty lemon-herb dressing.
INGREDIENTS
4 oz roasted chicken breast
0.5 cup chickpeas
0.5 oz feta cheese
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
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 tbsp fresh parsley
PREPARATION
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.
Add the diced roasted chicken breast and chickpeas to the bowl, tossing well to ensure they are thoroughly coated in the dressing.
Fold in the diced cucumber, halved cherry tomatoes, finely diced red onion, and fresh parsley.
Gently stir in the crumbled feta cheese, being careful not to over-mix so the cheese stays in distinct pieces.
Serve immediately or store in an airtight container in the refrigerator for a refreshing, ready-to-eat lunch.