High-Protein Mediterranean Chicken and Chickpea Salad
This high-protein chicken salad combines chickpeas, quinoa, spinach, feta, and spicy harissa for a flavorful and satisfying meal. Fresh, filling, and easy to prepare, it’s perfect for meal prep, healthy lunches, picnics or a quick post-workout dinner.
Ingredients
- 2 tablespoons harissa paste
- ⅓ cup cooked chickpeas canned, drained
- ¼ red onion finely chopped
- ½ cup cooked quinoa about
- 1 handful baby spinach
- 25-30 feta cheese crumbled
- 150 g cooked chicken breast cut into pieces
Instructions
- Prepare the chicken by cutting it into cubes and seasoning with salt, pepper, paprika, or your preferred spices. Bake at 200°C (390°F) for about 15 minutes, or until fully cooked.
- Cook the quinoa according to the package instructions until tender. Let it cool slightly.
- Assemble the salad in a jar or bowl, layering the ingredients in this order to help prevent sogginess: harissa paste, chickpeas, red onion, quinoa, baby spinach, feta cheese, and cooked chicken.
- Before serving, gently shake the jar to combine the ingredients, or transfer everything to a bowl and toss well.
- Serve cold.
Notes
Nutrition
Calories: 256kcalCarbohydrates: 18gProtein: 29gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 479mgPotassium: 397mgFiber: 3gSugar: 3gVitamin A: 224IUVitamin C: 4mgCalcium: 97mgIron: 2mg
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