Chicken and Chickpea Greek Salad

Chicken and Chickpea Greek Salad

Makes: 4 servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat

Ingredients:

• 1 (15 oz) can of Chickpeas, rinsed and drained
• 1 1/2 lb Chicken Breast, diced, cooked
• 1 Red Bell Pepper, chopped
• 1 Yellow Bell Pepper, chopped
• 1 Green Bell Pepper, chopped
• ½ Small Red Onion, chopped
• 15 Grape Tomatoes, halved (about 1 Cup)
• 1/3 Cup Pitted Kalamata Olives
• 1 Medium Cucumber, sliced and quartered
• 2 oz Feta Cheese, crumbled

For Dressing: *This yields 1 serving.*

• 1 Tbsp Olive Oil
• 2 Tbsp Freshly Squeezed Lemon Juice
• 2 Cloves Garlic
• 1 tsp Dried Oregano
• Salt and Pepper to taste

Directions:

1. Place all salad ingredients into a large bowl and toss to combine.
2. In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you’d like.
3. Place in refrigerator for 1 hour to marinate, or serve immediately. NOTE: Salad is best enjoyed within 2-3 days after making.

*Notes: If you want to make the dressing for all 4 servings at once, you would times the dressing recipe by 4.