A delicious Mediterranean chicken chickpea salad is packed with flavor and tons of protein in every bite! A light refreshing lunch you will love that is gluten-free!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Ingredients
For Salad
1 boneless skinless chicken breast
2 teaspoons garlic powder
1 teaspoon ground cumin
1/4 teaspoon ground sage
2 tablespoons olive oil
1/2 medium red onion, chopped
2 cloves garlic, minced
1 yellow bell pepper, chopped
2 medium tomatoes, chopped
1/4 cup chopped fresh parsley
1 (15 oz) can of chickpeas, rinsed and drained
For Dressing
3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon red pepper flakes
Optional
1 medium cucumber, chopped
1 (15 oz) can of whole kernel corn, rinsed and drained (optional)
Instructions
Season the chicken breast on both sides with garlic powder, cumin, and sage.
Heat a grill pan over medium heat and drizzle with olive oil. Then place the chicken into the pan and cook for 5 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and set aside for 5 minutes.
In a large bowl, add the chopped onion, minced garlic, chopped bell pepper, chopped tomatoes, chopped parsley, and drained chickpeas. If desired, add in corn and cucumber as well at this time.
In a separate bowl, whisk together the lemon juice, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes to create the dressing.
Pour the dressing over the salad and toss well.
Cut the chicken into bite-sized pieces and add to the salad.