Mediterranean Chicken and Chickpea Salad

 
 

Ingredients (4 servings)

2 cooked chicken breasts, shredded (or rotisserie chicken without skin)

1 can (15 oz) chickpeas, drained and rinsed

1 large cucumber, chopped

1 cup cherry tomatoes, halved

½ red onion, finely chopped

1 avocado, diced

¼ cup fresh parsley, chopped

¼ cup reduced-fat feta cheese (optional)

Dressing

3 tablespoons extra virgin olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

1 garlic clove, grated or finely minced

Black pepper to taste

¼ teaspoon salt (optional)

Instructions

  1. In a large bowl, add the chicken, chickpeas, cucumber, tomatoes, onion, avocado, and parsley.

  2. In a small bowl, mix all the dressing ingredients together.

  3. Pour the dressing over the salad, toss gently, and serve chilled.

Summer Tip: Refrigerate for 20 minutes before serving—it tastes even fresher and more delicious.

Nutrition Per Serving (Approx.)

Number of Servings: 4

Serving Size: Approximately 1½ cups

Calories: ~320

Total Fat: ~16 g

Saturated Fat: ~3 g

Unsaturated Fat: ~11 g

Cholesterol: ~55 mg

Sodium: ~260 mg

Carbohydrates: ~18 g

Dietary Fiber: ~7 g

Total Sugars: ~4 g

Protein: ~28 g

Potassium: ~720 mg

Joanna Martin