Greek Chickpea Salad with Grilled Chicken Olives and Fetta
Quick, simple, healthy and full of flavour! On the table in 20 minutes or less and low carb to boot, we think this will tick the boxes for ease and flavour, with some protein packed chickpeas adding some oomph to the classic greek salad components and a simple grilled chicken breast topping it all off.
Number of servings
Ingredients
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1 Lebanese Cucumber
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2 Tomato
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1 Red Onion
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60 Gram Fetta Cheese
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150 Gram Chickpeas
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40 Gram Kalamata Olives (pitted)
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3 Tbsp Lemon Vinaigrette
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2 Chicken Breast (skin on)
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2 Tsp Greek Chicken Spice Mix
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Grill Pan
1 Marinate Chicken
Drizzle the chicken with olive oil and sprinkle over the Greek chicken spice mix. Allow to marinate while you prepare the salad.
Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.
2 Prepare Ingredients
Dice Lebanese cucumber, tomato and fetta cheese. Cut Kalamata olives in half. Finely slice 1⁄4 of the red onion (you will have leftover). Rinse and drain the chickpeas.
Tip! You can use as much onion as you wish and save the rest for another recipe.
3 Make Salad
Combine the tomato, cucumber, onion, chickpeas, olives and fetta. Dress with the lemon vinaigrette and leave to infuse whilst cooking the chicken.
4 Cook Chicken
Heat a grill pan or bbq over medium-high heat. Place the chicken skin side down and cook for 5-6 minutes until golden. Turn and cook for 4-5 minutes on the other side until cooked. Set aside to rest for a few minutes.
5 You Plate It
Slice the chicken as desired. Serve with the salad and enjoy.
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