- 15 minutes
- Serves 2
- High fibre
High protein chicken and chickpea salad
Grilled chicken and chickpeas over spinach and tomatoes with lemon — a filling no-fuss lunch.
Nutrition per serving
Whole recipe serves 2. Worked out from the ingredient weights below and the UK food composition data behind the Bodywise Food Reference.
- Calories
- 937 kcal
- Protein
- 120 g
- Carbohydrate
- 50.8 g
- Fat
- 29.7 g
Ingredients
- Chicken breast, grilled300 g
- Chickpeas, drained240 g
- Baby spinach100 g
- Cherry tomatoes, halved200 g
- Olive oil15 g
- Lemon juice30 g
Method
- Grill or pan-fry the chicken until cooked through, then rest it for five minutes and slice.
- Drain and rinse the chickpeas.
- Toss the spinach and tomatoes in a large bowl.
- Add the chickpeas, olive oil and lemon juice, and season well.
- Top with the sliced chicken just before serving.
Questions about this recipe
Can I use leftover roast chicken?
Yes. The figures use plain grilled chicken breast; seasoned leftovers change the numbers slightly but the recipe works the same way.
Does it travel well?
Keep the lemon and oil in a small jar and dress it at your desk so the spinach stays crisp.