chickpea chicken salad

1. 1

   In a large bowl, mix drained canned chickpeas, diced red onion, and halved cherry tomatoes.

2. 2

   Set aside.

3. 3

   Heat skillet over medium heat.

4. 4

   Cut chicken breast into 1/2 in thick strips and add salt/ pepper to taste.

5. 5

   Add chicken to skillet with a bit of olive oil.

6. 6

   Take off heat once fully cooked.

7. 7

   Chop cooked chicken strips into smaller pieces to your liking and add to bowl of veggies.

8. 8

   Stir.

9. 9

   Once mixture has been stirred a few times, add feta cheese and greek style vinegrette.

10. 10

    Stir well.

11. 11

    Store in fridge for about 30 mins and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.