Middle Eastern Chicken Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Middle Eastern chicken salad is one of my go to recipes when I want something fresh and satisfying without spending all evening in the kitchen. The whole thing comes together in under an hour, making it perfect for busy weeknights. I love how the tender chicken pairs with crisp vegetables and creamy chickpeas, which are packed with fiber and protein to keep you full. A bright lemon dressing infused with garlic, cumin, and paprika brings everything together with authentic Middle Eastern flavors that taste far more complicated than they actually are.
Ella x
Ingredients
- 400 gboneless chicken breast
- 200 gred onion
- 150 gcucumber
- 200 gred bell pepper
- 400 gchickpeas
- 50 gchopped fresh parsley
- 50 gchopped fresh mint
- 50 mllemon juice
- 200 mlolive oil
- 2 nullgarlic
- 1 nullcumin powder
- 1 nullpaprika
- 1 nullsalt
- 1 nullblack pepper
Detail level
Instructions
- 1
In a blender or food processor, combine lemon juice, olive oil, garlic, cumin powder, paprika, salt, and black pepper. Blend until smooth.
Tip: Adjust the amount of garlic to your taste.
- 2
In a large bowl, combine the cooked chicken breast, red onion, cucumber, red bell pepper, chickpeas, chopped parsley, and chopped mint.
Tip: Make sure the salad is well combined.
- 3
Pour the dressing over the salad and toss to coat.
Tip: Adjust the dressing to your taste.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This step is optional but recommended.
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