Healthy and simple summer salad for those hot summer nights that you don’t feel like cooking. This is the perfect meal to prepare portions for your lunch the next day.
Ingredients
- 2 x 125g chicken breast fillets
- 1 teaspoon paprika, plus 1 teaspoon extra
- 400g can chickpeas, rinsed and drained
- 1 Lebanese cucumber, diced
- 3 Roma tomatoes, diced
- ¼ cup chopped mint
- ¼ cup crumbled low-fat feta
Method
- Sprinkle chicken with paprika. Set aside.
- Place chickpeas into a large bowl; crush slightly with a fork, keeping a lot of texture.
- Add cucumber, tomato, mint and feta. Season with black pepper, stir to combine and set aside.
- Spray a large frying pan with oil and place over medium-high heat. Cook chicken for 4-5 minutes each side, until golden brown and cooked through.
- Sprinkle chickpea salad with extra paprika and divide between serving plates. Serve with grilled chicken.
Serves 2 – 4
**Recipe adapted from Australian Healthy Food Guide
