MEDITERRANEAN CHICKPEA, CHICKEN & BOCCONCINI SALAD

A salad full of goodies to make you feel great!!! Perfect weekday or workday lunch recipe.

Just leave the dressing and pine nuts out until you’re ready to eat.

Serves 2

Ingredients:

• 1 cup mixed salad leaves

• 1 cup cooked quinoa

• 400g canned chickpeas, drained

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, chopped

• 1 cup cooked chicken, chopped

• 1/2 cup Bambini bocconcini, halved

• 1/2 cup kalamata olives, roughly chopped

• 1/2 cup pine nuts, toasted

• Handful basil leaves, torn

  Dressing:

• 1/4 cup tahini

• 2 tbsp dijon mustard

• 2 tbsp maple syrup

• 1 tbsp apple cider vinegar or white wine vinegar

• Up to 1/4 cup cold water

• Sea salt

• Pepper

Method:

1. Cook quinoa as per packet instructions. Drain and set aside.

2. For the dressing: mix together all ingredients, except the cold water. Whisk all other ingredients until well combined. Then slowly add the cold water a little at a time, whisking in between until you reach desired consistency.

3. For the salad: In a large bowl add the salad leaves, quinoa, chickpeas, cherry tomatoes, cucumber, chicken, bocconcini, olives, pine nuts and basil. Drizzle over the dressing and toss well. Don’t forget to season.