Salad

Chicken and Chickpea Salad

Name: Chicken and Chickpea Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 2 piece chicken breast; 1 cup boiled chickpeas; 100 gram feta cheese; 1 piece tomatoes; 1 piece cucumbers; 0.5 piece red onion; 0.5 bunch fresh parsley; 0.5 piece lemon juice; 3 tablespoon olive oil; 1 teaspoon sumac; 5 sprig fresh mint; 0.5 teaspoon red pepper flakes; 1 teaspoon salt; 0.5 teaspoon black pepper

Duration

40 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece chicken breast
1 cup boiled chickpeas
100 gram feta cheese
1 piece tomatoes
1 piece cucumbers
0.5 piece red onion
0.5 bunch fresh parsley
0.5 piece lemon juice
3 tablespoon olive oil
1 teaspoon sumac
5 sprig fresh mint
0.5 teaspoon red pepper flakes
1 teaspoon salt
0.5 teaspoon black pepper

Step-by-Step Preparation

Speed:1x

Wash and pat dry the chicken breasts. Sprinkle salt and black pepper on them and sear in a grill pan or a non-stick pan until both sides are completely cooked. Place the cooked chicken on a plate and let it rest for approximately 10 minutes until it reaches room temperature.

While the chicken is resting, prepare the aromatic vinaigrette sauce. In a small bowl, combine 3 tablespoons of olive oil, the juice of 1/2 lemon, sumac, finely chopped fresh mint, 1 pinch of salt, and black pepper. Mix with a whisk until the sauce ingredients are well combined.

Dice the tomato, cucumber, and red onion into small cubes. Finely chop the parsley.

Dice the rested chicken breasts into bite-sized pieces.

Add the boiled chickpeas, diced tomato, cucumber, red onion, chopped parsley, crumbled feta cheese, and diced chicken to a large salad bowl.

Drizzle the sumac and fresh mint sauce you prepared over the salad. Mix gently so that all ingredients are well coated with the sauce.

Let it rest in the refrigerator for at least 30 minutes for the flavors to fully settle.

Just before serving, sprinkle with red pepper flakes and transfer to a serving plate.

Chef's Tips

Keep the cooking time under control to prevent the chicken from drying out; if you let the chicken rest for a while after removing it from the pan, its juices will be preserved.
If you boil and cool the chickpeas 1 night in advance, the texture of your salad will remain firmer.

Alternative & Optional Ingredients

You can lower the calorie content by using the same amount of cottage cheese instead of feta cheese.
If the taste of red onion is too strong, you can remove its bitterness by rubbing the onion with a little salt after finely chopping it and then rinsing it.

Gourmet Recommendations

You can add crunch by placing a few pieces of whole walnuts on the edge of the plate before serving.
If you have it on hand, you can take the acidity balance to a different level by adding a very small amount of pomegranate molasses to your sauce.

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Nutrition Facts

Per Serving

Calories365 kcal

Protein28 g

Carbohydrates22 g

Fat18 g

Fiber 7 g

Sugar 4 g

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Salad

Chicken and Chickpea Salad

Duration

40 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp