Lemon Chicken with Mediterranean Chick Pea Salad

Is it a chickpea or a garbanzo bean? It depends on where your culinary loyalties lie. If you're with the French and Italians, you may think of them as chiche and ceci, respectively. If you're with the Spanish, then you may know them as garbanzos. 

Around here, we prefer the punchier English name of chickpea. Either way, we're all talking about the same thing: a fiber-and protein-rich legume with a slightly chestnutty flavor. I loveeee me some chick peas. I am a hummus fanatic and I such a fan of them as a vegetarian plant-based protein. Mix in some Mediterranean flavors and you've got a delicious salad, side dish, just throw a healthy chicken breast on it, which is what I did tonight.

What You'll Need:
Boneless, skinless chicken breast

For the Salad:
1 can of chick peas, rinsed and drained
1 small can of sliced olives, rinsed and drained
1 red bell pepper
1/4 C fresh parsley, chopped
1/2 small red onion, finely chopped
2 small cucumbers, diced
1 tomato, diced
2 oz crumbled feta cheese

For the dressing:
1 TBSP plain nonfat Greek yogurt
1 TBSP red wine vinegar
1 TBSP lemon juice
1 clove of garlic, minced
Salt and pepper to taste

In a large bowl, combine diced veggies and feta cheese

Next, combine all dressing ingredients in a small bowl. Whisk together until smooth.

Toss salad with dressing and refrigerate until ready to eat.

Meanwhile, heat your grill over medium-high head. Season your chicken with salt, pepper, dried parsley and a squeeze of lemon juice. Cook until opaque throughout.

Serve chicken on top of chick pea salad


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