Umami
Umami

Greek Chicken Quinoa & Chickpea Salad

8 servings

portions

15 minutes

temps actif

15 minutes

temps total

Ingrédients

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

portions

15 minutes

temps actif

15 minutes

temps total
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