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Protein Mediterranean Chicken Salad Recipe

Emily Carter
Protein Mediterranean Chicken Salad Recipe mixes chickpeas, cucumber, herbs, and lemon dressing into a refreshing protein-rich vegan dish.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • Chickpeas — 2 cups drained
  • Olive oil — 2 tablespoons
  • Lemon juice — 2 tablespoons
  • Cucumber — 1 cup diced
  • Cherry tomatoes — 1 cup halved
  • Red onion — ¼ cup chopped
  • Kalamata olives — ¼ cup sliced
  • Vegan yogurt — ⅓ cup
  • Garlic — 2 cloves minced
  • Dried oregano — 1 teaspoon
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon
  • Fresh parsley — 2 tablespoons chopped

Instructions
 

  • Heat olive oil (1 tablespoon) in a skillet.
  • Add chickpeas (2 cups) and cook for 5–7 minutes.
  • Transfer chickpeas into a mixing bowl.
  • Add cucumber (1 cup), tomatoes (1 cup), and red onion (¼ cup).
  • Stir in olives (¼ cup) and parsley (2 tablespoons).
  • Mix vegan yogurt (⅓ cup), lemon juice (2 tablespoons), and garlic (2 cloves).
  • Pour dressing over mixture.
  • Add oregano (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon).
  • Toss until evenly coated.

Notes

Nutritional values (per serving)

Calories: 300
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 12 g

Vitamins and minerals (per serving)

Vitamin C: 25%
Iron: 18%
Vitamin K: 20%
Magnesium: 14%
Potassium: 13%

Any additional notes/tips to enhance the flavor for the recipe

  • Add roasted red peppers for sweetness.
  • Sprinkle nutritional yeast for savory flavor.
  • Chill before serving.
  • Add extra lemon zest.
  • Serve with warm pita.