Chickpea Chopped Salad with Grilled Chicken
Recipe: https://recipestripper.com/recipes/69baf6b9-29be-482d-b187-6b86f4f5d5da
Original source: https://broccyourbody.com/chickpea-chopped-salad-with-grilled-chicken/
Recipe image: https://broccyourbody.com/wp-content/uploads/2024/08/IMG_0876.jpeg
Yield: 4
Total time: 30 minutes

Ingredients
- 1-1.25 lbs boneless skinless chicken breasts, thinly sliced into strips
- 2 tablespoons olive oil
- Juice from 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon Harmony Mediterranean Blend or Italian seasoning
- 2 15 oz can chickpeas, drained and rinsed
- 1/2 large cucumber, peeled and chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 large ripe avocado, peeled and cubed
- 1 large shallot, finely chopped
- 1/2 cup Castelvetrano olives, chopped (optional)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 cup feta cheese crumbles
- 2 cups pita chips, roughly chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Juice from 1/2 lemon
- 2 teaspoons dijon mustard
- 1 clove garlic, minced

Instructions
1. In a Tupperware or plastic bag, add the chicken, olive oil, lemon, garlic and seasoning. Refrigerate for 30 minutes, preferably overnight.
2. On a grill, grill pan or cast iron skillet, cook the chicken over medium heat for 3-4 minutes, flip, then cook for another 2 minutes or until cooked through. Cut into bite sized pieces.
3. Make the dressing by whisking together all ingredients until smooth.
4. In a large bowl, toss together the salad ingredients including the chicken. If prepping ahead of time, leave out the dressing and pita chips until ready to serve.