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Mediterranean Chickpea Salad with Grilled Chicken
Mediterranean Chickpea Salad with Grilled Chicken

Mediterranean Chickpea Salad with Grilled Chicken
A refreshing and protein-rich salad perfect for a balanced lunch.
Mediterranean Chickpea Salad with Grilled Chicken

To provide a balanced meal with protein, healthy fats, and carbohydrates to support energy levels for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 5
    item
     tomato
  • 2
    item
     cucumber
  • 150
    g
     lettuce
  • 250
    g
     snap peas
  • 200
    g
     chickpeas
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 50
    g
     feta cheese
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Mediterranean Chickpea Salad with Grilled Chicken
Instructions:
  1. Grill the chicken breast until fully cooked and set aside to cool.
  2. Chop the tomatoes, cucumber, and lettuce into bite-sized pieces.
  3. Blanch the snap peas in boiling water for 2 minutes, then cool in ice water.
  4. In a large bowl, combine the chopped vegetables, snap peas, and chickpeas.
  5. Dice the grilled chicken and add to the salad.
  6. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  7. Pour the dressing over the salad and toss to combine.
  8. Sprinkle feta cheese on top before serving.
Nutrition Per Serving 1000 g Per 100g
Energy 811 kcal 81 kcal
Protein 60 g 6.0 g
Fibre 18 g 1.8 g
Salt 2 g 0.2 g
Sugar 12 g 1.2 g
Carbohydrates 80 g 8.0 g
Fat 40 g 4.0 g
  • 200
    g
     chicken breast
  • 5
    item
     tomato
  • 2
    item
     cucumber
  • 150
    g
     lettuce
  • 250
    g
     snap peas
  • 200
    g
     chickpeas
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 50
    g
     feta cheese
  • 1
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Grill the chicken breast until fully cooked and set aside to cool.

Chop the tomatoes, cucumber, and lettuce into bite-sized pieces.

Blanch the snap peas in boiling water for 2 minutes, then cool in ice water.

In a large bowl, combine the chopped vegetables, snap peas, and chickpeas.

Dice the grilled chicken and add to the salad.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Sprinkle feta cheese on top before serving.

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