Grilled Chicken Chickpea Salad is a fresh and simple high-protein lunch that can be eaten cold on the go at work, the beach, or anywhere else you’re headed this summer.
Ingredients
- 15 oz can chickpeas, rinsed and drained
- 4 oz grilled chicken, or leftover breast from a rotisserie, diced
- 1 tablespoon extra virgin olive oil
- 2 mini cucumbers, chopped
- 2 small tomatoes, sliced
- 1/4 cup red onion
- Juice from 1 lemon
- 2 oz feta, crumbled
- 1/4 tsp kosher salt
- 1/8 teaspoon dried oregano
Directions
- Combine chickpeas, chicken, cucumbers, tomato and red onion with 1/2 the lemon, 1/2 tablespoon olive oil and salt and toss.
- Divide on 2 plates and top with feta, dried oregano and remaining lemon juice and olive oil.
