Chic Chickpea & Chicken Salad by Ross Mathews
Ingredients
Cooking spray
4 spray(s)
Uncooked skinless boneless chicken breast
1 pound(s)
Table salt
½ tsp, plus extra for dressing
Black pepper
¼ tsp, freshly ground, plus extra for dressing
Garlic powder
1 pinch(es)
Dried oregano
1 pinch(es)
Canned chickpeas (garbanzo beans)
30 oz, rinsed and drained
Red onion
1 medium, finely chopped
Green bell pepper
1 medium, finely chopped
Red bell pepper
1 medium, finely chopped
Cherry tomatoes
1½ cup(s), quartered
Broccoli
1½ cup(s), chopped, florets
Canned artichoke hearts, drained
½ cup(s), quartered, drained, quartered (or use frozen)
Sliced pitted green olives
½ cup(s)
Crumbled feta cheese
4 oz
Fresh parsley
¼ cup(s), Italian-variety, finely chopped
Fresh basil
¼ cup(s), finely chopped
Olive oil
¼ cup(s)
Red wine vinegar
¼ cup(s)
Lemon
1 item(s), medium, juiced
Dijon mustard
2 Tbsp