Easy Greek Chicken Salad with Crispy Chickpeas Recipe
Ingredients
- 1 can chickpeas drained
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 large chicken breast halves and sliced in strips
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp mint
- ¼ red onion sliced thinly
- ½ cucumber sliced thinly
- ¼ cup Kalamata olives
- ¼ cup crumbled feta cheese
- 4 cups mixed greens
- Fresh microgreens for topping
- 2 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 tsp lemon juice
- 1 tsp oregano
- 1 tsp mint
- Pinch of salt and pepper
Instructions
- Preheat oven to 425 degrees F
- On a large baking tray, combine drained chickpeas, olive oil, salt, and pepper. Bake for 25 minutes or until they reached desired crisp level.
- Next, combine chicken ingredients. Let marinate for 10 minutes. Then, heat a large sauté pan over medium heat. Cook chicken 4 minutes per side, then remove from pan and set aside.
- Plate salad by distributing greens across two plates. Add onion, olives, and feta. Then, top with chicken and chickpeas.
- Combine salad dressing ingredients together. Whisk well, then pour over salads and serve.
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