Mediterranean Chickpea, Chicken & Bocconcini Salad
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.
Ingredients
- 1 cup salad mixed, leaves
- 1 cup quinoa cooked
- 400 g canned chickpeas drained
- 1 cup cherry tomatoes halved
- 1 cup lebanese cucumber chopped
- 1 cup chicken chopped, cooked
- 1/2 cup bambini bocconcini halved
- 1/2 cup kalamata olives roughly chopped
- 1/2 cup pine nuts toasted
- basil leaves, torn
Dressing:
- 1/4 cup tahini
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1/4 cup water cold
- sea salt
- cracked black pepper
Instructions
Method:
- Cook quinoa as per packet instructions. Drain and set aside.
- 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.
- 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.
Nutrition
Calories: 2941kcalCarbohydrates: 113gProtein: 34gFat: 268gSaturated Fat: 44gPolyunsaturated Fat: 77gMonounsaturated Fat: 136gTrans Fat: 0.4gCholesterol: 87mgSodium: 1276mgPotassium: 1432mgFiber: 20gSugar: 16gVitamin A: 634IUVitamin C: 20mgCalcium: 224mgIron: 11mg
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