Chickpea Chicken Salad Recipe
- cook TIME 30 mins
- prep TIME 7 mins
- total TIME 37 mins
Ingredients (14)
- 10 oz skinless boneless chicken breast
- 6 oz canned chickpeas
- 4 oz baby carrot
- 6 oz beetroot
- 3 oz mixed lettuce shredded into large pieces
- 1 oz feta cheese
- 2 tbsp parsley chopped
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tsp traditional Dijon mustard
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
INSTRUCTIONS
Prep:
Prepare the Chickpeas: Drain the water then place the chickpeas onto a clean plate.
Prepare the Chicken: Gently pat dry with paper towels to remove any excess moisture.
Chop the Parsley: Gather the leaves and thinly slice them. Rock the knife over the sliced pile a few times until they are finely chopped.
Cook:
Make the Dressing: In a small bowl, mix 1/4 tsp ground black pepper, 1 tbsp lemon juice, 1 tbsp honey, 1 tbsp olive oil, and 1 tsp traditional Dijon mustard together.
Season the Chicken: Dry rub 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp paprika all over 10 oz skinless boneless chicken breast then marinade for 5 minutes.
Cook the Beet & Carrots: In a pot, bring some water to a boil then drop 4 oz baby carrot and 6 oz beetroot in. After 10 minutes, scoop out the carrots but leave the beetroots to cook for another 20 minutes.
Air-fry the Chicken: In the meantime, air-fry the seasoned chicken at 370 °F for 15 minutes.
Cut the Foods: Slice the carrots in half lengthwise.
Use a peeler to remove the beetroots’ outer skin and slice them into medium-sized cubes.
Slice the chicken breasts into medium-sized cubes.
Assemble the Salad: Lay 3 oz mixed lettuce onto the serving places then lay the carrots, beetroots, chicken, and 6 oz canned chickpeas on top. Garnish with 1 oz feta cheese and 2 tbsp parsley.
Drizzle the Dressing: Drizzle the dressing all over the salad then serve.
