Print

Mediterranean Salad With Chicken and Roasted Chickpeas

Print Recipe

This mediterranean salad with chicken and roasted chickpeas is topped with olives, pickled onions, cucumbers and topped with a lemon tahini dressing. This salad may change the way you look at salads!

Ingredients

Scale

For the za’atar roasted chickpeas:

  • 1 1/2 cups cooked chickpeas, drained (1 can)
  • 2 teaspoons extra virgin olive oil
  • sea salt
  • za’atar seasoning 

For the salad:

  • 3 cups of arugula/baby spinach mix
  • 8 oz of grilled chicken
  • 3/4 cup sliced cucumbers
  • 2 tablespoons tahini dressing 
  • 1/3 cup kalamata olives
  • 2 tablespoons goat cheese

Instructions

For the roasted chickpeas:

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  2. Spread the chickpeas on a kitchen towel and pat them dry.
  3. Transfer the dried chickpeas to the baking sheet and toss with olive oil and a generous amount of salt (start with 1/4 teaspoon).
  4. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp.
  5. Remove from the oven and immediately sprinkle with za’atar seasoning.

For the salad:

  1. Prepare the grilled chicken.
  2. Make the tahini dressing.
  3. Slice the cucumbers.
  4. Assemble the ingredients on 2 plates – including the greens, grilled chicken, cucumbers, olives, pickled onions.
  5. Sprinkle with crispy roasted chickpeas and goat cheese.
  6. Top with lemon tahini dressing.

Find it online: https://eatbeautifullyblog.com/mediterranean-salad-with-chicken/