Delicious Grilled Chicken and Roasted Veggie Chickpea Salad
Experience a burst of Mediterranean flavors with our Grilled Chicken and Roasted Veggie Chickpea Salad. This healthy, vibrant dish combines perfectly grilled chicken, savory roasted vegetables, and protein-packed chickpeas, all seasoned with fresh herbs and spices. Perfect for a nutritious lunch or a light dinner, this salad will quickly become a favorite in your home.
Ingredients
2 cups cooked chickpeas
1 eggplant
1 red bell pepper
1 head garlic
1/2 bunch parsley, chopped
1 tsp cumin
1 tsp paprika powder
3 tbsp olive oil
1 lemon, juiced
2 grilled chicken breasts, sliced
Salt and pepper to taste
Instructions
1
Set your oven to 400°F (200°C).
2
Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in aluminum foil.
3
Cut the eggplant into cubes and the red bell pepper into strips.
4
Arrange eggplant, bell pepper, and wrapped garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, stirring halfway, until tender and slightly charred.
5
Once roasted, remove vegetables from the oven and let cool slightly. Squeeze roasted garlic cloves out of their skins.
6
In a large bowl, combine chickpeas, roasted eggplant, bell pepper, and roasted garlic. Add chopped parsley, cumin, paprika powder, lemon juice, and the remaining 1 tablespoon of olive oil.
7
Slice the grilled chicken breasts set aside.
8
Mix everything except the grilled chicken together well and season with salt and pepper to taste.
9
Serve your salad warm or at room temperature with the sliced chicken on top. You can leave the chicken off for a vegetarian friendly version.
Tags:
#ChickpeaSalad#EasyRecipes#FamilyDinner#GrilledChickenSalad#HealthyEating#HealthyRecipes#MediterraneanDiet#ProteinPacked#QuickMeals#RoastedVegetablesChefBryanCookingwithchefbryan
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