Chicken, Feta and Chickpea Salad
Chicken, Feta and Chickpea Salad
Cauliflower soup is the perfect autumn dish. It’s high in fibre which is great to keep the bowel happy and rich in vitamin C, helping to keep your skin, bones and connective tissue healthy. Most of all, you’ll find that this recipe packs a decent flavour punch (unlike some other soup recipes) and the secret behind this is the herbs and spices we include. It’s also a gluten-free recipe that can easily be made vegan by leaving out the cheese and swapping the chicken stock for vegetable stock.
💡 For easy variations, you can swap the cauliflower for other vegetables such as broccoli, parsnip, pumpkin, carrot or tomato and then experiment with herb combinations such as cumin with carrot or broccoli or basil with tomato.
Ingredients
🍽 Serves: 4 | ⏱ 10 minutes
500g shredded chicken (from the deli)
400g chickpeas, rinsed, drained
300g baby spinach leaves
100g danish feta, crumbled
1 cup cherry tomatoes, diced
1 Lebanese cucumber, diced
1 red capsicum, diced
2tbsp vinaigrette dressing
Method
Combine all the ingredients in a large salad bowl.
Top with the dressing. Toss and serve.
💡For a vegetarian option, try swapping the chicken for hard-boiled eggs.
