Mediterranean Chickpea, Chicken & Bocconcini Salad
A salad full of goodies to make you feel great! The perfect weekday or workday lunch recipe. Just leave the dressing and pine nuts out until you’re ready to eat.
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Ingredients
- 1 cup quinoa cooked
- 1 cup salad leaves mixed
- 400 g canned chickpeas drained & rinsed
- 1 cup cherry tomatoes halved
- 1 cup lebanese cucumber chopped
- 1 cup cooked chicken chopped
- 1/2 cup bambini bocconcini halved
- 1/2 cup kalamata olives pitted, roughly chopped
- 1/2 cup pine nuts toasted
- handful basil leaves torn
- sea salt & cracked black pepper
- 1/4 cup tahini
- 2 tablespoons dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1/4 cup cold water
Instructions
- For the dressing: Mix all the ingredients, except the cold water, in a bowl. Slowly add the cold water a little at a time, whisking in between until you reach desired consistency.1/4 cup tahini, 2 tablespoons dijon mustard, 2 tablespoons pure maple syrup, 1 tablespoon apple cider vinegar, 1/4 cup cold water
- For the salad: In a large bowl, place the quinoa, salad leaves, chickpeas, cherry tomatoes, cucumber, chicken, bocconcini, olives, pine nuts and basil. Drizzle over the dressing and toss well. Don’t forget to season.1 cup quinoa, 1 cup salad leaves, 400 g canned chickpeas, 1 cup cherry tomatoes, 1 cup lebanese cucumber, 1 cup cooked chicken, 1/2 cup bambini bocconcini, 1/2 cup kalamata olives, 1/2 cup pine nuts, handful basil leaves, sea salt & cracked black pepper
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