This Spiced Chicken, Chickpea, and Tomato Salad is a delightful dish that combines the rich flavors of seasoned chicken with the freshness of garden herbs and vegetables. It's a perfect recipe for a nutritious and satisfying meal.
- Marinate the chicken with the spice mix and olive oil for at least 30 minutes to enhance the flavor.
- Use fresh, ripe tomatoes and a creamy avocado to ensure the best taste and texture.
- Rinse and drain the canned chickpeas well to remove excess salt and improve the salad's overall flavor.
- Chop the parsley, spearmint, and chives finely to distribute their flavors evenly throughout the salad.
- Toss the salad with lemon juice just before serving to keep the herbs fresh and vibrant.
This Spiced Chicken, Chickpea, and Tomato Salad is not only delicious but also easy to prepare. It's a versatile dish that can be enjoyed as a light lunch or a hearty dinner. With these tips and a bit of preparation, you'll be able to create a salad that's both flavorful and healthy.
Nutrition Facts | |
---|---|
Serving Size | 340 grams |
Energy | |
Calories 300kcal | 12% |
Protein | |
Protein 33g | 21% |
Carbohydrates | |
Carbohydrates 18g | 5% |
Fiber 7g | 19% |
Sugar 4.16g | 4% |
Fat | |
Fat 27g | 31% |
Saturated 3.97g | 13% |
Cholesterol 90mg | - |
Vitamins | |
Vitamin A 120ug | 13% |
Choline 130mg | 23% |
Vitamin B1 0.23mg | 19% |
Vitamin B2 0.33mg | 25% |
Vitamin B3 13mg | 81% |
Vitamin B6 1.21mg | 71% |
Vitamin B9 150ug | 37% |
Vitamin B12 0.25ug | 10% |
Vitamin C 44mg | 47% |
Vitamin E 2.30mg | 15% |
Vitamin K 270ug | 228% |
Minerals | |
Calcium, Ca 60mg | 5% |
Copper, Cu 0.33mg | 0% |
Iron, Fe 2.86mg | 26% |
Magnesium, Mg 80mg | 19% |
Phosphorus, P 360mg | 29% |
Potassium, K 1100mg | 32% |
Selenium, Se 27ug | 52% |
Sodium, Na 70mg | 5% |
Zinc, Zn 1.93mg | 18% |
Water | |
Water 230g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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