Greek Chicken and Chickpea Salad

This recipe came from a book I checked out about Power Bowls.  The combo of these ingredients called out as something nice and cool to have during the steamy summer months.  It's actually meant to be combined together, without a carb, but I kept the salad separate from the chicken.  And I served with rice and homemade bread so.......I broke the carb rule straight away.  That was for a dinner.


 

The pitch for this salad/power bowl is to help build and repair muscles after a workout.  It's (evidently) rich in amino acids and has fresh nutrient rich vegetables,

That's all well and good but while I'm not a couch potato, I am not a gym rat either.  Something decidedly in between with a penchant to cook and create.

I was going to say the heaviest thing I lift is a book but that's not true.  Aja weighs in around 34 pounds and she needs to be carried out to our field in the mornings so she can do her business.  A Shiba Inu is repelled by the wet grass, as magnets with like poles trying to connect.  Doug and I take turns each morning before we get our walk in. This goes on all summer. C'mon cooler temps!




Anyway, I used extra tomato and feta and just about the entire can of chickpeas.  For lunch the next day we both mixed all the ingredients up as the power bowl idea, except we mixed in the rice too.  Great lunch.  This is fairly quick and easy, transports well if you keep the dressing separate.

Greek Chicken and Chickpea Power Bowl

(deconstructed)

For the dressing:

1 tablespoon red wine vinegar

1/2 tablespoon olive oil

2 tablespoons fresh lemon juice

pinch of oregano

salt and pepper

For the salad

1/2 cup diced cucumber

1/2 cup diced tomato

1/2 cup diced red bell pepper

1/4 cup diced red onions

1/2 cup cooked and shredded rotisserie chicken breast

1/4 cup diced olives

1/2 cup chickpeas

2 tablespoons crumbled goat cheese or feta cheese

1. Combine all ingredients for the dressing, whisk and set aside.
2. Combine all the salad ingredients in a bowl, mix.
3. Pour the dressing over the salad and mix well. Chill in the fridge for at least 15 minutes



 Linking up with Beth Fish's Weekend Cooking Series  and Deb for the Souper Sunday event at her place.  Check out her Corn and Tomato  Soup with Basil  HERE.  Join in at Kahakai Kitchen!