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Healthy Lebanese-Inspired Chicken & Chickpea Salad Bowl

15m

Healthy Lebanese-Inspired Chicken & Chickpea Salad Bowl

Author:

rebeccayammm

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Healthy Lebanese-Inspired Chicken & Chickpea Salad Bowl

Name: Healthy Lebanese-Inspired Chicken & Chickpea Salad Bowl
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mediterranean/Lebanese-Inspired
Ingredients: 1 piece Cooked Chicken Breast (sliced or shredded); 1/2 cup Cooked Quinoa; 1/2 medium Cucumber (diced); 1 cup Cherry Tomatoes (halved); 1/4 small Red Onion (thinly sliced); 1/2 medium Bell Pepper (any color, diced); 2 cups Mixed Greens; 1/2 can Canned Chickpeas (rinsed and drained); 2 tbsp Fresh Parsley (chopped); 1 tbsp Fresh Mint (chopped); 2 tbsp Olive Oil (for dressing); 1 tbsp Lemon Juice (freshly squeezed, for dressing); 1/2 tsp Sumac (for dressing); 1/4 tsp Salt (or to taste, for dressing); 1/8 tsp Black Pepper (or to taste, for dressing)

A vibrant and nutritious lunch bowl featuring lean grilled chicken, wholesome quinoa, fresh vegetables, and chickpeas, all tossed in a zesty lemon-sumac dressing. This recipe is perfect for a quick and healthy meal prep, embodying a Lebanese-inspired healthy lifestyle.

#Healthy

#Lunch

#Salad

#Bowl

#Chicken

#Mediterranean

#Lebanese

#Quick

#Easy

#Meal Prep

Vibrant and Colorful Lunch Bowl

Recipe Information

15m

Prep Time

Cook Time

15m

Total Time

Servings

Easy

Mediterranean/Lebanese-Inspired

English

Nutrition (per serving)

450

Calories

35g

Protein

45g

Carbs

18g

Fat

Fresh Ingredients Ready to Eat

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Appetizing Top View of the Salad

Instructions

0/6 completed

1
If not already prepared, cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
Preview
2m
Preview
If not already prepared, cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
2m
For meal prep, cook a larger batch of quinoa at the start of the week.
2
Dice the cucumber and bell pepper. Thinly slice the red onion and halve the cherry tomatoes. Chop the fresh parsley and mint.
Preview
7m
Preview
Dice the cucumber and bell pepper. Thinly slice the red onion and halve the cherry tomatoes. Chop the fresh parsley and mint.
7m
Cut vegetables into uniform pieces for an appealing presentation and consistent texture.
3
If not already done, slice or shred your cooked chicken breast. Rinse and thoroughly drain the canned chickpeas.
Preview
3m
Preview
If not already done, slice or shred your cooked chicken breast. Rinse and thoroughly drain the canned chickpeas.
3m
Any leftover cooked chicken works well, or quickly grill a fresh chicken breast.
4
Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, sumac, salt, and black pepper until well combined.
Preview
2m
Preview
Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, sumac, salt, and black pepper until well combined.
2m
Taste and adjust the seasoning of the dressing to your preference. A pinch of garlic powder can enhance the flavor.
5
Assemble the bowl: In a large serving bowl, arrange the mixed greens as a base. Evenly add the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, sliced chicken, and rinsed chickpeas.
Preview
3m
Preview
Assemble the bowl: In a large serving bowl, arrange the mixed greens as a base. Evenly add the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, sliced chicken, and rinsed chickpeas.
3m
For an aesthetically pleasing bowl, arrange ingredients in sections before tossing.
6
Drizzle the prepared dressing generously over the assembled bowl. Garnish with the fresh chopped parsley and mint. Serve immediately for the best freshness.
Preview
2m
Preview
Drizzle the prepared dressing generously over the assembled bowl. Garnish with the fresh chopped parsley and mint. Serve immediately for the best freshness.
2m
If preparing ahead, store the dressing separately and add just before serving to prevent greens from wilting.

💡 Tip: Click on any step to mark it as completed and track your cooking progress!

🍽️More Recipes

15m

Healthy Lebanese-Inspired Chicken & Chickpea Salad Bowl

Healthy Lebanese-Inspired Chicken & Chickpea Salad Bowl

Recipe Information

Ingredients

Cooked Chicken Breast(sliced or shredded)

Cooked Quinoa

Cucumber(diced)

Cherry Tomatoes(halved)

Red Onion(thinly sliced)

Bell Pepper(any color, diced)

Mixed Greens

Canned Chickpeas(rinsed and drained)

Fresh Parsley(chopped)

Fresh Mint(chopped)

Olive Oil(for dressing)

Lemon Juice(freshly squeezed, for dressing)

Sumac(for dressing)

Salt(or to taste, for dressing)

Black Pepper(or to taste, for dressing)

Servings: 2

Instructions

If not already prepared, cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.Preview2mPreviewIf not already prepared, cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.2m

Dice the cucumber and bell pepper. Thinly slice the red onion and halve the cherry tomatoes. Chop the fresh parsley and mint.Preview7mPreviewDice the cucumber and bell pepper. Thinly slice the red onion and halve the cherry tomatoes. Chop the fresh parsley and mint.7m

If not already done, slice or shred your cooked chicken breast. Rinse and thoroughly drain the canned chickpeas.Preview3mPreviewIf not already done, slice or shred your cooked chicken breast. Rinse and thoroughly drain the canned chickpeas.3m

Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, sumac, salt, and black pepper until well combined.Preview2mPreviewPrepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, sumac, salt, and black pepper until well combined.2m

🍽️More Recipes

Cooked Chicken Breast
(sliced or shredded)

Cucumber
(diced)

Cherry Tomatoes
(halved)

Red Onion
(thinly sliced)

Bell Pepper
(any color, diced)

Canned Chickpeas
(rinsed and drained)

Fresh Parsley
(chopped)

Fresh Mint
(chopped)

Olive Oil
(for dressing)

Lemon Juice
(freshly squeezed, for dressing)

Sumac
(for dressing)

Salt
(or to taste, for dressing)

Black Pepper
(or to taste, for dressing)

If not already prepared, cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
Preview
2m
Preview
If not already prepared, cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool slightly.
2m

Dice the cucumber and bell pepper. Thinly slice the red onion and halve the cherry tomatoes. Chop the fresh parsley and mint.
Preview
7m
Preview
Dice the cucumber and bell pepper. Thinly slice the red onion and halve the cherry tomatoes. Chop the fresh parsley and mint.
7m

If not already done, slice or shred your cooked chicken breast. Rinse and thoroughly drain the canned chickpeas.
Preview
3m
Preview
If not already done, slice or shred your cooked chicken breast. Rinse and thoroughly drain the canned chickpeas.
3m

Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, sumac, salt, and black pepper until well combined.
Preview
2m
Preview
Prepare the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, sumac, salt, and black pepper until well combined.
2m