Chicken and chickpea salad
An easy chicken and chickpea salad with feta that makes for a light and healthy meal that is also gluten-free.
Equipment
Ingredients
- 2 cups of canned chickpeas
- 1 cup of fresh spinach leaves
- 15 oz of boneless skinless chicken 2-3 medium size pieces
- 1 small red onion
- 8 oz of feta cheese (1 block)
For the sauce
- 4-5 tablespoons of balsamic vinegar
- 3-4 tablespoons of olive oil
- pinch of salt and pepper
- pinch of garlic flakes
- pinch of paprika
- 1 teaspoon of cayenne pepper or hot sauce (optional)
Instructions
- Cut the chicken into small bite-size pieces for faster cooking.
- Grill the chicken at medium to high heat on the stove for at least 20-25 minutes until cooked. (You can also use a pressure cooker.)
- Open the cans of chickpeas and place into a serving bowl that is microwavable.
- Wash the spinach leaves and shred into small pieces and place in the bowl.
- Mix the chickpeas and spinach and microwave on high for 2 minutes.
- Chop the onion and feta cheese into small pieces and add to the serving bowl.
- Once the chicken is cooked add to the bowl and mix all together.
- In a smaller bowl, combine all the ingredients to make the sauce.
- Stir the sauce into the salad serving bowl and mix throughly.
- Serve immediately.
Nutrition
Serving: 1gCalories: 621kcalCarbohydrates: 28gProtein: 46gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 20gCholesterol: 145mgSodium: 869mgFiber: 7gSugar: 10g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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