Chickpea, Chicken, Avocado and Cucumber Salad

Ingredients

• Chickpeas3/4 cup (150 g)
• Chicken Breast150 g
• Avocado1/2 count (120 g)
• Cucumber1/2 cup (60 g)
• Onion1/4 count (38 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, add salt and pepper to the chicken.

3. 3

   Step 3

   Once heated, pour half the oil, spread and put the chicken. Cook each side for 4 minutes over medium heat. Turn off.

4. 4

   Step 4

   In the meantime, dice the avocado, slice the cucumber and cut the onion into strips. If you want, you can soak the onion in salted water to reduce its bitterness.

5. 5

   Step 5

   Once the chicken is ready, cut into pieces.

6. 6

   Step 6

   For the dressing, mix the remaining olive oil, lemon juice and salt and pepper.

7. 7

   Step 7

   Put all the ingredients in a bowl and mix with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Chicken, Avocado and Cucumber Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.