Name: Crunchy Mediterranean Chickpea & Chicken Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken breast, chopped; 1 can chickpeas, drained and rinsed; 1 cucumber, diced; 1 red bell pepper, diced; ½ cup chopped celery; ¼ cup red onion, finely chopped; ⅓ cup sliced almonds; ¼ cup chopped fresh parsley; 2 tablespoons capers, drained; For the dressing: 3 tablespoons extra-virgin olive oil; Juice of 1 lemon; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; ½ teaspoon dried oregano; Salt and black pepper to taste

A bowl of chopped chicken salad with roasted chickpeas, cucumber, red bell pepper, sliced almonds and parsley

Nutrition insights: This gives you plenty of texture without relying on chips or croutons. The chicken provides protein, while the chickpeas, vegetables, and almonds add fiber and a satisfying crunch.

— Kristen

Ingredients

Nutrition per serving

Calories: 380
Protein: 29 g

Serving: 1/4 of the recipe. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

For extra crunch, spread the chickpeas on a baking sheet, toss with a little olive oil and salt, and roast at 425°F for 20–25 minutes, until crisp.
Combine the chicken, cucumber, bell pepper, celery, onion, almonds, parsley, capers and roasted chickpeas.
Whisk together the dressing ingredients.
Toss just before serving so the chickpeas and almonds stay crunchy.