HIGH PROTEIN

Bright Cucumber Chickpea Salad with Feta

SERVINGS: 1

INGREDIENTS
Salad:
2 (15-ounce) cans chickpeas, drained and rinsed
½ cup finely diced red onions
4-5 (~2 cups) Persian cucumbers, thinly sliced
¼ cup chopped parsley
1 tablespoon fresh dill, minced
3-4 tablespoons chopped mint
2 handfuls arugula, optional
6 ounces feta cheese, cubed or crumbled
4 ounces grilled chicken breast

Dressing:
3 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoons chopped fresh oregano
1 tablespoon honey (see notes)
½ teaspoon kosher salt AND ¼ teaspoon pepper

DIRECTIONS
SALAD: Add the chickpeas, feta cheese, red onions, chicken, cucumbers, parsley, mint, and arugula in a bowl. Toss to combine.
MAKE THE DRESSING: Add the olive oil, lemon juice, oregano, honey, salt and pepper together in a bowl or a mason jar and give it a few shakes with the lid on. Taste and adjust with more seasonings as desired.
TOSS IT TOGETHER: Add the dressing to the salad and toss to mix everything evenly. Taste and adjust with more seasonings as needed.

NUTRITION: 384 Calories, 17g Fat, 27g Carbs, 7g Fiber, 34g Protein