Description
Chickpeas are hearty, healthy and filling. This Chicken Chickpea Salad combines most of the colors of the rainbow in this delicious dish.
Ingredients
- ½ cups Chickpeas, Dry Or Canned (I Use Dry)
- 12 Grape Or Cherry Tomatoes, Halved
- 8 ounces, weight Boneless, Skinless Chicken Thighs
- 1 Avocado, Peeled Seeded And Diced
- ½ cups Red Bell Pepper, Diced
- 2 teaspoons Sundried Tomatoes, Chopped (optional)
- ¼ cups Fresh Cilantro, Chopped
- Balsamic Vinegar, To Serve (optional)
- FOR THE DRESSING:
- 1 Tablespoon Avocado Oil Or Olive Oil
- 1 Tablespoon Raw Honey
- 2 cloves Raw Or Roasted Garlic
- 1 teaspoon Ground Cumin
- ½ teaspoons Onion Powder
- ½ teaspoons Salt
- 1 teaspoon Fresh Cracked Black Pepper
- 1 Lemon, Juiced
- ¼ cups Red Onion, Diced
- 5 dashes Hot Sauce
Preparation
If using dry chickpeas, soak overnight in hot water. Drain water and place chickpeas in pressure cooker, covering peas with fresh water. Cook on medium-high for about 15 minutes. If using canned chickpeas, drain and rinse chickpeas in warm water.
If roasting tomatoes, toss them in olive oil, salt and pepper. Roast in 400ºF oven for 15–20 minutes, or until they begin to blister and char.
Cut chicken into bite-sized pieces, and season with salt and pepper. Grill chicken over medium-high heat until cooked through.
For the dressing, in a small bowl, whisk olive oil, honey, garlic, onion powder, cumin, salt, pepper, lemon juice, onion and hot sauce.
In a large bowl, combine chicken, chick peas, avocado, peppers, cilantro, and both kinds of tomatoes. Pour in dressing and combine all ingredients.
Portion salad into serving bowls. Drizzle balsamic vinegar over each bowl and serve.
