Lemon Chicken Chickpea Garden Salad

Lunch

Lemon Chicken Chickpea Garden Salad

Name: Lemon Chicken Chickpea Garden Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 5 2/7 oz prepared chicken; 3 8/15 oz chickpeas; 3 8/15 oz cucumber; 3 8/15 oz tomato; 2 1/9 oz romaine; 1 10/13 oz roasted peppers; 1 5/12 oz lemon-herb yogurt; 8/15 oz feta; 1 tsp olive oil; Lemon juice; Parsley

Cuisine:Mediterranean

Course:Lunch

15m prep 0s cook 15m ready

A fresh Mediterranean salad with sliced chicken, chickpeas, cucumber, tomato, roasted peppers, and romaine, topped with feta and a lemon-herb yogurt dressing.

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Nutrition (per serving, estimated)

Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).

Energy

75 cal

Protein

3.11 g

Carbohydrate

11.8 g

Fiber

2.78 g

Sugars

3.6 g

Sodium

116 mg

Total fat

2.84 g

Saturated fat

0.84 g

Monounsaturated fat

1.16 g

Polyunsaturated fat

0.45 g

Vitamins & minerals

Calcium: 63.9 mg
Iron: 1.65 mg
Magnesium: 28.2 mg
Phosphorus: 66 mg
Potassium: 344 mg
Zinc: 0.63 mg

Let's Cook

Step 1.

In a large bowl, combine 60 g romaine, 100 g cucumber, 100 g tomato, 50 g roasted peppers, and 100 g chickpeas. Toss gently to mix.
Step 2.

Slice 150 g prepared chicken into strips and arrange on top of the salad.
Step 3.

Crumble 15 g feta over the salad.
Step 4.

In a small bowl, whisk 40 g lemon-herb yogurt with lemon juice to taste. Loosen with a teaspoon of water until pourable.
Step 5.

Drizzle the yogurt dressing over the salad, then finish with 1 tsp olive oil and chopped parsley.

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