Greek Chicken Quinoa & Chickpea Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

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

Directions

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

• Calories: 264 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Cholesterol: 27 mg
• Sodium: 672 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 11 g