Chickpea Spinach Salad with Chicken
This chickpea spinach salad tops dressed greens, chickpeas, and tomatoes with sliced baked chicken for a filling lunch plate.
The mustard dressing keeps the whole thing bright without making it heavy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 1 plate
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Nut Free
Ingredients
- 4 oz chicken breast
- 1 tsp olive oil
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp oregano
- Salt
- 2 oz spinach
- 3 oz chickpeas
- 6 grape tomatoes, halved
- 1 tbsp white vinegar
- 1/2 tbsp mustard
- Salt and black pepper
Instructions
- Rub the chicken breast with olive oil, paprika, cumin, oregano, and salt.
- Place it on a lined tray and bake at 180 C, about 350 F, for 20 to 25 minutes.
- Let the chicken rest briefly.
- Add the spinach, chickpeas, and halved grape tomatoes to a bowl.
- Whisk the white vinegar, mustard, salt, and black pepper in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Plate the salad.
- Slice the baked chicken and place it over the top.
- Serve right away.
Notes
- Rest the chicken before slicing so the pieces stay juicy.
- A drained canned chickpea works well here and keeps prep easy.
- Keep the dressing light so the greens stay fresh instead of weighed down.
Nutrition Information (per serving, estimated)
- Calories: 390
- Total Fat: 11 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 95 mg
- Sodium: 200 mg
- Total Carbohydrates: 28 g
- Dietary Fiber: 8 g
- Total Sugars: 6 g
- Added Sugars: 0 g
- Protein: 45 g
- Vitamin D: 0.2 mcg
- Calcium: 90 mg
- Iron: 3 mg
- Potassium: 1050 mg
% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.