Description
A fresh, high-protein chicken and chickpea salad packed with crisp vegetables, fresh herbs, and tossed in a clean zesty lemon vinaigrette. Perfect for healthy lunches, meal prep, or a light dinner.
Ingrédients
Multiplier les quantités
- 500g cooked chicken breast, diced or shredded
- 1 can (400g) chickpeas, rinsed and drained
- 1 large English cucumber, diced
- 200g cherry tomatoes, halved
- 1/2 medium red onion, finely diced
- 30g fresh flat-leaf parsley, finely chopped
- 60g light feta cheese, crumbled (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice or red wine vinegar
- 1 clove garlic, finely grated
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Préparation
- Rinse the chickpeas thoroughly under cold water, drain well, and pat dry with paper towels.
- Whisk together the olive oil, lemon juice, grated garlic, oregano, salt, and black pepper until fully emulsified.
- In a large bowl, combine the cooked chicken, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and feta if using.
- Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Allow the salad to marinate for 10–15 minutes before serving for the best flavor.
- Divide into 4 meal-prep containers or serve immediately. Store refrigerated for up to 4 days.
Notes
Dry the chickpeas thoroughly before mixing to help the vinaigrette coat every ingredient. This salad is ideal for meal prep and tastes even better after marinating for a few minutes.
- Temps de préparation: 15 minutes
- Temps de cuisson: 0 minutes
- Catégorie: Salad
- Méthode: No Cook
- Cuisine: Mediterranean
Valeurs nutritionnelles
- Taille d’une portion: 1 serving
- Calories: 410
- Sucres: 5g
- Sodium: 520mg
- Matières grasses: 18g
- Acides gras saturés: 4g
- Acides gras insaturés: 13g
- Acides gras trans: 0g
- Glucides: 20g
- Fibres: 6g
- Protéines: 40g
- Cholestérol: 95mg