YOUR SOLIN GENERATED RECIPE
Mediterranean Quinoa Salad with Chickpeas and Chicken
Tossed salad with tender chicken and protein-packed quinoa combined with crisp cucumbers and chickpeas in a bright, zesty lemon-herb vinaigrette.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
0.5 cup chickpeas
0.5 cup cucumber
0.25 cup cherry tomatoes
0.5 oz feta cheese
1 tsp 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 small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.
In a large bowl, combine the cooked quinoa, rinsed chickpeas, diced cooked chicken breast, diced cucumber, and halved cherry tomatoes.
Pour the lemon-herb dressing over the quinoa mixture and toss thoroughly until all ingredients are evenly coated.
Gently fold in the crumbled feta cheese and finely chopped fresh parsley to maintain their texture.
Serve immediately at room temperature or refrigerate for 30 minutes to allow the Mediterranean flavors to deepen.