Chicken and Chickpea Salad

Middle Eastern · Summer · 30 min · Serves 4 · By The Lesapor Kitchen

This filling salad combines protein-rich chicken and chickpeas with fresh vegetables for a satisfying meal. The simple lemon and olive oil dressing offers a refreshing, zesty finish.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil, plus more for drizzling
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste

Method

1. Preheat a grill or grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest for a few minutes before slicing.
3. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and fresh parsley.
4. Add the sliced chicken to the bowl with the vegetables.
5. In a small bowl, whisk together the lemon juice and olive oil. Drizzle over the salad and toss to combine.
6. Season with salt and pepper to taste. Serve immediately.