NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked quinoa

0.5 cup canned chickpeas

4 oz grilled chicken breast

1 cup fresh flat-leaf parsley

0.25 cup fresh mint leaves

0.5 cup English cucumber

0.5 cup cherry tomatoes

2 tbsp green onions

0.25 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large mixing bowl, combine the cooked quinoa and rinsed chickpeas.

• 2

  Finely chop the fresh parsley and mint leaves, then add them to the bowl along with the diced cucumber, halved cherry tomatoes, and sliced green onions.

• 3

  Dice the grilled chicken breast into small, bite-sized pieces and fold them into the quinoa mixture.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until emulsified.

• 5

  Pour the dressing over the salad and toss thoroughly to ensure every ingredient is coated in the bright citrus flavors.

• 6

  Let the salad sit for 10 minutes before serving to allow the herbs to infuse the quinoa.