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 written and produced for entertainment purposes only.