Chicken & Chickpea Salad

Clock Icon 25 minutes |
Servings: 6 |
Prep: 15 minutes |
Cook: 0 minutes

Ingredients

  • ¼ cup (50 mL) olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp (15 mL) lemon zest
  • ¼ cup (50 mL) lemon juice
  • 1 tsp (5 mL) each salt, black pepper, and ground cumin
  • 2 cups (500 mL) canned chickpeas, drained and rinsed
  • 1 cup (250 mL) cherry tomatoes, halved
  • 5 Medjool dates, pitted and diced
  • 3 mini cucumbers, sliced or 1/2 English cucumber seeded and sliced
  • ½ cup (125 mL) chopped red pepper, fresh or roasted
  • ¼ cup (50 mL) finely chopped parsley
  • ¼ cup (50 mL) chopped fresh mint and additional for garnish, if desired
  • ¾ cup (175 mL) crumbled feta cheese
  • 2 cups (500 mL) shredded or cubed cooked chicken

Method

  1. In a large bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, salt, pepper, and cumin.
  2. Add chickpeas, tomatoes, dates, cucumber, roasted red peppers, parsley and mint and toss to combine.
  3. Add feta cheese and chicken. Gently toss again.
  4. Transfer to a serving platter and garnish with fresh mint, if desired.

Similar recipes