Simple Chicken, Quinoa with Roasted Chickpeas Salad.
Simple and satisfying, this Chicken Quinoa Salad delivers. Packed with delicious proteins and fresh herbs that will leave you craving more.
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Equipment
- saucepan
- baking sheet
- fine mesh strainer
- large mixing bowl
- small bowl or jar with a lid
- spoon or spatula
Ingredients
For the Salad
- 1 cup quinoa or bulgur
- 1½ cups smoked chicken shredded or chopped
- 1 can chickpeas drained and rinsed
- ½ cup roasted red peppers patted dry and sliced
- ¼ cup red onion thinly sliced
- ¼ cup dill chopped
- ¾ cup feta cheese crumbled
- 1 cup cucumber chopped
- ½ cup cherry tomatoes halved
For Roasting the chickpeas
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
For the Lemon Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice about 1 large lemon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Rinse 1 cup quinoa under cold water in a fine mesh strainer.
- Add to a saucepan with 2 cups water and a pinch of salt.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes (or 12 minutes for bulgur), until liquid is absorbed.
- Fluff with a fork and spread on a tray or large plate to cool.
- Preheat oven to 400°F (200°C).
- Pat 1 can (15 oz) chickpeas dry using a clean kitchen towel or paper towels.
- Toss chickpeas with: olive oil, smoked paprika, garlic powder, ground cumin and kosher salt
- Spread on a baking sheet in a single layer.
- Roast for 18–20 minutes, shaking the pan halfway, until they are golden and crisp.
- Let cool completely—they’ll crisp more as they cool.
- Make the Lemon Dressing - In a small jar or bowl, whisk or shake together: olive oil, lemon juice, kosher salt, and black pepper.
- Shred or dice the smoked chicken.
- Thinly slice red onion. (If you like, soak them in lemon juice or cold water to mellow.)
- Slice the jarred roasted red peppers, chop fresh dill, and crumble the feta.
- Chop optional cucumbers or halve cherry tomatoes if using.
- In a large bowl, combine all the salad ingredients.
- Drizzle with the lemon dressing.
- Gently toss to combine until everything’s coated and herby goodness is evenly distributed.
Notes
Rinse your quinoa to wash away any bitterness from saponins.
Let the grains cool before tossing - hot quinoa will wilt herbs and make the feta weep.
Chickpeas - pat them dry really well before roasting, and don’t overcrowd the pan. Let them cool completely for max crunch.
Nutrition
Serving: 1cupCalories: 311kcalCarbohydrates: 22gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 41mgSodium: 810mgPotassium: 425mgFiber: 3gSugar: 1gVitamin A: 467IUVitamin C: 14mgCalcium: 125mgIron: 2mg
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