Name: Chickpea Chicken Salad with Cucumber, Almonds, Feta & Citrus Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 3 heads butter (Boston) lettuce; 1.02 kg chicken breasts, boneless skinless; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ lemons; 3 oranges; 2 shallots; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Chickpea Chicken Salad with Cucumber, Almonds, Feta & Citrus DressingChickpea Chicken Salad with Cucumber, Almonds, Feta & Citrus Dressing — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

3 heads butter (Boston) lettuce

1.02 kg chicken breasts, boneless skinless

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ lemons

3 oranges

2 shallots

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Drain and rinse chickpeas; set aside to drain further.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add almonds and cook, stirring frequently, until golden and toasted, 3-4 minutes. Transfer almonds to a small bowl and set aside. (Reserve skillet for later use.)

Pat chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Return skillet to medium-high heat, add oil, and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden and cooked through, 3-4 minutes per side. Remove to a plate and loosely cover with aluminum foil.

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, peel and mince garlic. Place in a large bowl.

Juice lemons and half of the oranges into the bowl with the garlic. Add oil, Dijon, honey, salt, and pepper, then whisk to combine the dressing. (Reserve remaining oranges for the next step.)

Cut off skin and white pith from reserved oranges; slice between the membranes to release segments. Cut flesh into bite-sized pieces and add to the bowl with the dressing.

Peel, halve, and slice shallots lengthwise into thin strips. Add to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Chop or tear lettuce into bite-sized pieces. Add to the bowl, along with chickpeas, almonds, and feta, then gently toss to combine the salad.

Thinly slice chicken into strips.

To serve, divide salad between plates or bowls. Top with chicken and enjoy!

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