Chicken and chickpea rice salad

Summary

Ever been caught in a daydream of the perfect blend of zest and comfort in a meal? Meet the Chicken and chickpea rice salad. Not just your average salad, it brings together the warmth of grilled chicken with the cool crunch of fresh veggies, all tossed in a zingy lemon vinaigrette. Ready to redefine your salad expectations?

Ingredients

• Grilled and cubed chicken breast – 2 pieces, roughly 1 lb (450 grams).
• Fluffy basmati rice (chilled) – 2 cups, that’s 16 oz (450 grams) folks!
• Chickpeas from a can, remember to rinse – 1 can, approximately 15 oz (425 grams).
• A juicy medium cucumber, all diced up – should be about 8 oz (225 grams).
• Some halved cherry tomatoes – grab a cup, roughly 5 oz (140 grams).
• One vibrant red bell pepper, give it a good chop – weighs around 4 oz (115 grams).
• Slice up a small red onion – should weigh in at 2 oz (60 grams).
• Freshly chopped parsley – sprinkle about a 1/4 cup (0.5 oz [15 grams]).
• Zesty lemon vinaigrette dressing – drizzle around 4 tablespoons (2 oz [60 ml]).
• A pinch (or more) of salt and pepper – as per your groove!

Preparation Time: About 20 minutes, give or take.
Assembly Time: Roughly 10 minutes.

Serves 4 hungry souls.

Nutritional Lowdown (per serving)

• Energy: 340 kcal (Got to keep it going, right?)
• Fat: A meager 6g.
• Sodium check: 300mg.
• Protein punch: 25g.
• Carbs to keep you charged: 50g.
• Fiber: A solid 7g.
• Sugars, just a tad: 6g.

Step by Step to prepare the Chicken and chickpea rice salad

1. First off, make sure the rice isn’t warm.
   If it is, let it chill out on a tray.
2. As for the chicken?
   Grill them up nice and good.
   Once they’ve cooled down a bit, cube ’em!
3. Grab a big bowl.
   In it, mix rice, that lovely chicken, and chickpeas.
4. Throw in your cucumber, those cherry tomatoes, the bell pepper, and the onion.
   Mix it, but be gentle, okay?
5. Dress it up!
   Pour that lemon vinaigrette all over.
   Season with salt and pepper, just how you like it.
6. Last touch? The parsley!
   Sprinkle it on top and give it one last toss.

Not-so-secret Tips

1. Sure, canned chickpeas are quick.
   But soaking and cooking raw chickpeas?
   The flavor’s a whole new level.
2. Fancy some extra oomph in the chicken?
   Let it swim in a marinade of olive oil, lemon juice, a little garlic, and herbs before the grill gets it.
3. Jazz up the vinaigrette!
   Maybe some Dijon mustard or a bit of honey for some sweet ‘n spicy magic.

Serve It Right

• Let the colors shine!
  Serve this beauty in a bowl or spread out on a plate.
• Got some pita or baguette lying around?
  Toast ’em and serve alongside.
• To drink? Sparkling water, a dash of lemon.
  Absolute refreshment!

in conclusion

There’s a story in every bite of the Chicken and chickpea rice salad. It’s like a summer day’s picnic, even if it’s winter outside. AH7 is here to share these tales of taste with you, inspiring the belief that healthy and yum aren’t mutually exclusive. Life’s too short for bland meals. So, here’s to vivid flavors, fresh ingredients, and meals that leave you craving for more. Let’s celebrate food and the little joys it brings!

Chicken and chickpea rice salad

Ever been caught in a daydream of the perfect blend of zest and comfort in a meal? Meet the Chicken and chickpea rice salad. Not just your average salad, it brings together the warmth of grilled chicken with the cool crunch of fresh veggies, all tossed in a zingy lemon vinaigrette. Ready to redefine your salad expectations?

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Chicken and chickpea rice salad

Amount per Serving

Calories

340

% Daily Value*

Fat

 

6

g

9

%

Sodium

 

300

mg

13

%

Carbohydrates

 

50

g

17

%

Fiber

 

7

g

29

%

Sugar

 

6

g

7

%

Protein

 

25

g

50

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Grilled and cubed chicken breast – 2 pieces roughly 1 lb (450 grams).
• Fluffy basmati rice chilled – 2 cups, that’s 16 oz (450 grams) folks!
• Chickpeas from a can remember to rinse – 1 can, approximately 15 oz (425 grams).
• A juicy medium cucumber all diced up – should be about 8 oz (225 grams).
• Some halved cherry tomatoes – grab a cup roughly 5 oz (140 grams).
• One vibrant red bell pepper give it a good chop – weighs around 4 oz (115 grams).
• Slice up a small red onion – should weigh in at 2 oz 60 grams.
• Freshly chopped parsley – sprinkle about a 1/4 cup 0.5 oz [15 grams].
• Zesty lemon vinaigrette dressing – drizzle around 4 tablespoons 2 oz [60 ml].
• A pinch or more of salt and pepper – as per your groove!

Instructions

• First off, make sure the rice isn’t warm.
• If it is, let it chill out on a tray.
• As for the chicken?
• Grill them up nice and good.
• Once they’ve cooled down a bit, cube ’em!
• Grab a big bowl.
• In it, mix rice, that lovely chicken, and chickpeas.
• Throw in your cucumber, those cherry tomatoes, the bell pepper, and the onion.
• Mix it, but be gentle, okay?
• Dress it up!
• Pour that lemon vinaigrette all over.
• Season with salt and pepper, just how you like it.
• Last touch? The parsley!
• Sprinkle it on top and give it one last toss.

Notes

Sure, canned chickpeas are quick.
But soaking and cooking raw chickpeas?
The flavor’s a whole new level.
Fancy some extra oomph in the chicken?
Let it swim in a marinade of olive oil, lemon juice, a little garlic, and herbs before the grill gets it.
Jazz up the vinaigrette!
Maybe some Dijon mustard or a bit of honey for some sweet ‘n spicy magic.

Let the colors shine!
Serve this beauty in a bowl or spread out on a plate.
Got some pita or baguette lying around?
Toast ’em and serve alongside.
To drink? Sparkling water, a dash of lemon.
Absolute refreshment!