Lentil, Chicken and Chickpea Salad with Yoghurt Dressing
Save time and money by preparing your own work lunches like this Lentil, Chicken & Chickpea Salad with Yoghurt Dressing. This fresh dish is full of fresh flavours, so it really is as good as it sounds.
Recipe Tip The feta could be changed out for fresh mozzarella. You could also swap the lentils for cooked buckwheat, brown rice or another grain of your choice.
Ingredients
- 1 tablespoons olive oil
- 1 chicken breast, sliced
- 1/2 teaspoons mixed herbs
- 1 cup lentils, drained
- 400 grams canned chickpeas, drained
- 200 grams tomatoes, chopped
- 2 tablespoons red onion, chopped
- 1 cup basil leaves
- 100 grams feta, crumbled
- 1 pinch salt
- 1 pinch pepper
Dressing
- 1/4 cup greek yoghurt
- 1 tablespoons olive oil
- 1 clove garlic, crushed
- 1 1/2 tablespoons lemon juice
- 1 teaspoons runny honey
- 1 tablespoons olive oil
- 1 chicken breast, sliced
- 1/2 teaspoons mixed herbs
- 1 cup lentils, drained
- 400 grams canned chickpeas, drained
- 200 grams tomatoes, chopped
- 2 tablespoons red onion, chopped
- 1 cup basil leaves
- 100 grams feta, crumbled
- 1 pinch salt
- 1 pinch pepper
Dressing
- 1/4 cup greek yoghurt
- 1 tablespoons olive oil
- 1 clove garlic, crushed
- 1 1/2 tablespoons lemon juice
- 1 teaspoons runny honey
- Step 1 of 5Heat the oil to a medium heat in a frying pan. Add the chicken and herbs and cook quickly for 5 minutes until golden brown. Remove and set aside.
- Step 2 of 5In a large bowl combine the lentils, chickpeas, tomatoes, red onion, basil and feta. Season with salt and pepper.
- Step 3 of 5Make the dressing in a small jug combining the yoghurt, oil, garlic, lemon juice and honey.
- Step 4 of 5Add the chicken to the salad along with the dressing tossing well.
- Step 5 of 5Serve on a platter with a few extra basil leaves.
Method
- Step 1 of 5Heat the oil to a medium heat in a frying pan. Add the chicken and herbs and cook quickly for 5 minutes until golden brown. Remove and set aside.
- Step 2 of 5In a large bowl combine the lentils, chickpeas, tomatoes, red onion, basil and feta. Season with salt and pepper.
- Step 3 of 5Make the dressing in a small jug combining the yoghurt, oil, garlic, lemon juice and honey.
- Step 4 of 5Add the chicken to the salad along with the dressing tossing well.
- Step 5 of 5Serve on a platter with a few extra basil leaves.
Nutrition per serving
2069 Kilojoules
Protein35 grams
Fat24 grams
Carbs25 grams
Sugars6 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Heat the oil to a medium heat in a frying pan. Add the chicken and herbs and cook quickly for 5 minutes until golden brown. Remove and set aside.
- Step 2 of 5In a large bowl combine the lentils, chickpeas, tomatoes, red onion, basil and feta. Season with salt and pepper.
- Step 3 of 5Make the dressing in a small jug combining the yoghurt, oil, garlic, lemon juice and honey.
- Step 4 of 5Add the chicken to the salad along with the dressing tossing well.
- Step 5 of 5Serve on a platter with a few extra basil leaves.