Amazing Chickpea Chicken Salad Recipe Housemade Croutons + Vinaigrette
Chickpea Chicken Salad Recipe below ↙️
Serves: 4-6
🐺 1 lb. chicken breast; boneless + skinless
🐺 2 tsp. steak seasoning
🐺 1/2 red onion, thin slices
🐺 4 oz. crumbled reduced-fat feta
🐺 1 med. avocado, chopped
🐺 1-1/2 C. cooked chickpeas (see notes below)
🐺 House Croutons (see notes below)
🐺 House Peppered Dijon Vinaigrette (see notes below)
🐺 8-10 C. mixed greens, rinsed + chopped
Chickpeas, preferred method:
Add 1/2 C. of dried chickpeas to a pressure cooker with 1 C water. Season with 1/2 tsp each salt, cumin, + onion powder. Cook on high pressure for 1 hour. Reserve 2 TB liquid; drain chickpeas and cool. May sub with 1-1/2 C. of canned chickpeas. Do not reserve canning liquid if using canned. Set aside.
Chicken Breast:
Top with steak seasoning and use trivet in a pressure cooker with 1 cup water for 10 mins (plus 5 mins natural release) or stovetop 10-15 mins until cooked through. Cool; shred into chunks, mixing seasoning throughout. Set aside.
Peppered Dijon Vinaigrette; whisk together:
🐺 1/3 C. EV olive oil
🐺 2 tsp. dijon mustard
🐺 1 tsp. red wine vinegar
🐺 1 TB lemon juice
🐺 1 tsp. minced garlic
🐺 1/2 tsp. sea salt
🐺 1/2 tsp. cracked pepper
🐺 1 tsp. Worcestershire
🐺 2 TB reserved chickpea liquid, if using
Croutons:
🐺 2-3 slices of multigrain bread; chopped into cubes
🐺 1 TB salted butter, melted + 1 tbsp EV olive oil
🐺 1/2 tsp. garlic powder
🐺 1/2 tsp. onion powder
🐺 1/2 tsp. sea salt
Place bread in lg. bowl. Whisk together butter, oil, + garlic/onion; pour over top. Stir well to coat the cubes. Sprinkle in sea salt. Air fry until golden; approx 6-8 mins. Or bake at 375 until browned. Cool + set aside.
Assemble salad in layers or strips as shown in the photo. Shake vinaigrette dressing well + drizzle on right before serving.
Cook Also: Slim Dark Chocolate Almond Cookie Recipe
