Chicken and Chickpea Salad: A Healthy, High-Fiber Meal You’ll Love
Make this Mediterranean Chicken and Chickpea Salad! A protein-packed, healthy meal prep recipe with fresh flavors. Easy, delicious, and perfect for lunch!
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion finely chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup black olives, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 Salt and pepper to taste
Instructions
- Cook the chicken: Boil or grill the chicken breasts for 12-15 minutes, then shred or dice them.Prepare the chickpeas: Drain and rinse chickpeas thoroughly.Chop the vegetables: Dice cucumbers, halve cherry tomatoes, and finely chop red onion.Make the dressing: Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.Assemble the salad: In a large bowl, combine chicken, chickpeas, vegetables, feta, and olives.Add dressing: Drizzle dressing over the salad and toss gently to mix.Serve or store: Enjoy immediately or store in an airtight container for meal prep.
Notes
- Substitute grilled shrimp or tofu for a vegetarian twist.
- Add avocado for extra creaminess.
- Use a Greek yogurt-based dressing instead of olive oil for a lighter option.
- Store in an airtight container for up to 4 days in the fridge.