Name: Grilled Chicken Salad with Crunchy Chickpeas and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Chicken Breast; 0.33 cup Chickpeas; 1 tablespoon Tahini; 1 tablespoon Extra Virgin Olive Oil; 2 cups Mixed Greens; 0.5 cup Cucumber; 0.5 cup Cherry Tomatoes; 1 tablespoon Lemon Juice; 0.5 teaspoon Maple Syrup; 0.5 clove Garlic

Nutrition

Per serving

432 calories

Protein: 27g; 23% of calories
Carbs: 29g; 26% of calories
Fat: 25g; 51% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 400°F and toss chickpeas with half the olive oil and a pinch of sea salt.
Spread chickpeas on a baking sheet and roast for 20 minutes until golden and crisp.
Season chicken breast with salt and pepper, then grill over medium-high heat for 6 minutes per side until cooked through.
Whisk together tahini, lemon juice, maple syrup, minced garlic, and remaining olive oil in a small bowl until velvety.
Dice the cucumber and halve the cherry tomatoes.
Place mixed greens in a large bowl and top with the sliced chicken, cucumber, and tomatoes.
Add the roasted chickpeas and drizzle the lemon-tahini dressing over the top.

Nutrition

Ingredients

Instructions

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