Carmen Long
Simply Delicious
We are blessed to live in a country with endless food choices. From a variety of ethnic cuisines to cultural favorites, the possibilities can seem almost overwhelming. Every meal and snack requires a decision. How do you decide what to eat?
The freedom to choose our food is influenced by many factors. Habit, accessibility, cooking skills, convenience, cost, nutritional value, and personal preference all play a role.
I really enjoy eating foods that are in season. Summertime happens to offer many of my favorite fruits and vegetables. Not only does fresh, in-season produce taste delicious, but it may also be less expensive and easier to obtain. There is nothing quite like garden-fresh tomatoes, green beans, summer squash, melons, and berries. If you do not have a garden, visit your local farmers market or produce stand to purchase your favorite seasonal selections.
Summer is the perfect time for salads that are ready to enjoy straight from the refrigerator. Try this recipe for Grilled Chicken Feta Chickpea Salad. It is perfect for a meal-prepped lunch, an easy dinner, or a picnic in the park.
The recipe calls for grilled chicken, but a store-bought rotisserie chicken works just as well. If you are grilling, cook smarter by preparing more than you need for one meal. The extra chicken can be used in this salad or another recipe later in the week.
Remember, recipes are simply guides. Adjust and adapt them to fit your own flavor preferences. Not a fan of beans? Try substituting whole wheat pasta. Prefer cooked onion instead of raw? Microwave the onion for about a minute before adding it to the salad. Swap red, yellow, or orange peppers for the tomatoes, or use sliced summer squash in place of the cucumbers.
This recipe makes two main-dish servings or four side-dish servings. If you would like to make more, simply multiply the ingredients accordingly.
Happy Summer!
Grilled Chicken Feta Chickpea Salad
Yield: 2 main-dish servings
Serving Size: 1¾ cups
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 4 ounces grilled chicken, or leftover rotisserie chicken breast, diced
- 1 tablespoon extra-virgin olive oil
- 2 mini cucumbers, chopped
- 2 small tomatoes, sliced
- ¼ cup red onion, chopped
- Juice of 1 lemon
- 2 ounces feta cheese, crumbled
- ¼ teaspoon kosher salt
- ⅛ teaspoon dried oregano or ¼ teaspoon fresh oregano
- Leafy greens (optional)
Instructions
- Combine the chickpeas, chicken, cucumbers, tomatoes, and red onion in a bowl.
- Add half of the lemon juice, ½ tablespoon olive oil, and the salt. Toss to combine.
- Divide between two plates and top with feta cheese, oregano, and the remaining lemon juice and olive oil.
Note: I like to serve this salad on a bed of leafy greens. Not only does it look appealing, but the greens also provide additional nutrients.
