healthy chickpea salad

Chickpeas not only make good hummus – they make for a great addition to salads. This recipe is protein packed and provides over 50% of your recommended daily fiber intake. Otherwise known as a power salad, this meal will leave you feeling satisfied and ready to take on the rest of the day.

Grilled Chicken and Chickpea Garden Salad

Servings

1

Servings 1

Grilled Chicken and Chickpea Garden Salad Servings 1 Servings 1

Ingredients

• 1 boneless, skinless chicken breastorganic or hormone-free preferred
• 1pinch salt
• 1pinch Ground black pepper
• 2cups romaine lettucetorn into bite-size pieces
• 1small tomatosliced
• 4thin slices red onion(optional)
• 4thin slices green bell pepper
• 1/4 cucumbersliced
• 1/2cup chickpeasdrained
• 2tablespoons Healthy You! dressing of your choice(see below for dressing options)

Servings:

Instructions

1. Prepare grill, or preheat broiler. Season chicken with salt and pepper. Grill or broil chicken for 15-20 minutes, turning once or until no trace of pink remains. Cut chicken into strips.
2. Wash and place salad and remaining ingredients in bowl, and toss with Healthy You!-approved dressing. Top with chicken.

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White Balsamic Vinaigrette Dressing

Makes about 1 cup.

White Balsamic Vinaigrette Dressing Makes about 1 cup.

Ingredients

• 3/4cup white balsamic vinegar
• 1/4cup extra virgin olive oil
• 2tablespoons Dijon mustard
• 1/2teaspoon sea salt
• 1/4teaspoon Ground black pepper

Servings:

Instructions

1. In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.

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Italian Vinaigrette Dressing

Makes about 3/4 cup.

Italian Vinaigrette Dressing Makes about 3/4 cup.

Ingredients

• 6tablespoons extra virgin olive oil
• 6tablespoons red wine vinegar
• 2tablespoons lemon juice
• 2teaspoons Dijon mustard
• 2teaspoons minced garlic
• 1/2teaspoon sea salt
• 1/4teaspoon Ground black pepper

Servings:

Instructions

1. In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and pepper. Cover with the lid and shake well before serving.
2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.

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Citrus Vinaigrette Dressing

Makes about 1 cup.

Citrus Vinaigrette Dressing Makes about 1 cup.

Ingredients

• 6tablespoons red wine vinegar
• 1/4cup lemon juice
• 1/4cup orange juice
• 1/4cup extra virgin olive oil
• 2tablespoons Dijon mustard
• 1/2teaspoon sea salt
• 1/4teaspoon Ground black pepper

Servings:

Instructions

1. In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt, and pepper. Cover with the lid and shake well before serving.
2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.

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Walnut Vinaigrette Dressing

Makes 1/2 cup.

Walnut Vinaigrette Dressing Makes 1/2 cup.

Ingredients

• 1/4cup extra virgin olive oil
• 1/4cup walnut pieces
• 2tablespoons apple cider vinegar
• 1teaspoon Dijon mustard
• 1teaspoon grated orange peel
• 1 clove garlicchopped
• 1/4teaspoon sea salt
• 1/4teaspoon Ground black pepper

Servings:

Instructions

1. In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.

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Greek Dressing

Makes about 1 cup.

Greek Dressing Makes about 1 cup.

Ingredients

• 1/2cup extra virgin olive oil
• 1/4cup red wine vinegar
• 1/4cup lemon juice
• 2 tablespoons+2 teaspoons fresh oregano leaves(or 4 teaspoons dried oregano)
• 1/2teaspoon sea salt
• 1/4teaspoon Ground black pepper

Servings:

Instructions

1. In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the oregano, salt, and pepper. Cover with the lid and shake well before serving.
2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.

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