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Loaded Greek Salad with Chicken and Crispy Chickpeas
BEV COOKS14Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 heads romaine (chopped, one head if it’s giant)
- 1 cup parsley leaves
- 2 mint (big sprigs of, one for the dressing, one for the salad)
- 15 oz. chickpeas (drained and rinsed)
- 1 cumin (level teaspoon each:, ground coriander, smoked paprika and coarse salt)
- 2 Tbsp. extra virgin olive oil
- 1 lemon
- 3 cloves garlic (grated or minced, if you’re not using a food processor)
- 1/3 cup extra virgin olive oil (if you can get away with 1/4 cup, feel free!)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (thinly sliced)
- 2 cups chicken (shredded leftover)
- 1/2 cup crumbled feta cheese
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