NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.25 cup red kidney beans

0.25 cup cannellini beans

0.5 cup cucumber

0.25 cup red bell pepper

2 tbsp red onion

2 tbsp fresh parsley

1 tsp extra virgin olive oil

1 tbsp red wine vinegar

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz feta cheese

PREPARATION

• 1

  Season the chicken breast with a pinch of the sea salt and black pepper, then grill or pan-sear until cooked through. Let it rest for 5 minutes, then dice into bite-sized pieces.

• 2

  In a large mixing bowl, combine the rinsed and drained chickpeas, kidney beans, and cannellini beans.

• 3

  Add the diced cucumber, bell pepper, finely chopped red onion, and fresh parsley to the bean mixture.

• 4

  In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, and dried oregano to create the dressing.

• 5

  Pour the dressing over the salad and toss thoroughly to ensure every ingredient is evenly coated.

• 6

  Gently fold in the diced chicken and top with the crumbled feta cheese before serving.