Chickpea Chicken Salad
Serves: 2 mains or 4-5 servings
- Chickpeas:
- ½ tsp salt
- 1 tsp paprika
- ½ tsp granulated garlic
- 1 tablespoon oil
- 1 can chickpeas, drained and rinsed
- 1 pound chicken breast
- Oil, for rubbing
- ¼ teaspoon paprika
- ½ teaspoon garlic
- 1 ½ tablespoons sugar
- 3 tablespoons vinegar
- 3 tablespoons oil
- 1 teaspoon mustard
- ½ tsp salt
- ¼ teaspoon poppy seeds
- 1 (4 ounce) package Facon
- ¼ cup toasted almonds
- 8 ounces chopped Romaine or desired greens.
- Prepare the chickpeas. Preheat oven to 425⁰F. On a greased baking sheet, combine chickpeas, spices, and oil. Mix and bake for 20-25 minutes.
- Prepare the chicken. Rub chicken with oil and spices. Grease and preheat a grill pan or grill. Grill chicken for 3-4 minutes per side.
- Prepare the dressing. Combine all ingredients in a jar and shake.
- Prepare the Facon. Lay flat on a baking sheet and bake for 8 minutes.
- Assemble salad. Portion greens into bowls and top with chicken, chickpeas, and Facon. Drizzle with dressing and top with almonds.
Recipe by Between Carpools at https://betweencarpools.com/this-chickpea-salad-is-perfect-for-sunday-night-dinner/
3.5.3226