Greek Chicken Quinoa & Chickpea Salad
8 servings
portions15 minutes
temps actif15 minutes
temps totalIngrédients
1 15 ounce can chickpeas (rinsed and drained)
1 cup quinoa (cooked to package directions)
1 cup small diced pieces of cooked chicken breast
1 English cucumber (diced)
1 ½ cups halved cherry tomatoes
¾ cup pitted kalamata olives (drained and halved)
½ red onion (finely diced)
½ cup radishes (finely sliced)
¾ cup feta cheese (crumbled)
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
⅓ cup extra virgin olive oil
juice from half a lemon
2 tablespoons red wine vinegar
3 cloves garlic (pressed)
1 tsp honey
½ tsp dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions
In a large bowl, add the drained chickpeas, cooked quinoa, diced chicken, cucumber, tomatoes, kalamata olives, red onion, and radishes. Crumble the feta cheese on top and ½ of the dill and parsley.
In a small bowl, whisk together the dressing ingredients. Also add in the remaining dill and parsley. Whisk until combined.
Drizzle dressing over the salad; gently toss.
Adjust seasoning and serve or refrigerate overnight.
Nutrition
Taille de Portion
-
Calories
264 kcal
Lipides Totaux
16 g
Lipides Saturés
4 g
Lipides Insaturés
11 g
Acides Gras Trans
-
Cholestérol
27 mg
Sodium
672 mg
Glucides Totaux
20 g
Fibres Diététiques
3 g
Sucres Totaux
3 g
Protéines
11 g
8 servings
portions15 minutes
temps actif15 minutes
temps total