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🥗 Chicken and Chickpea Salad with Young Spinach

580 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 120 g each)
• 400 ml poultry stock
• 150 g chickpeas (can)
• 250 g cherry tomatoes
• 200 g spinach leaves
• 150 g feta
• 4 parsley
• 4 tbsp lemon juice
• 6 tbsp olive oil
• sea salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken breast fillets thoroughly.
2. 2. Place the meat in a large pot with poultry stock.
3. 3. Cook the chicken through for 8 to 10 minutes.
4. 4. Remove the meat from the pot and set it aside.
5. 5. Season the chicken with salt and pepper.
6. 6. Let the meat cool down completely.
7. 7. Drain the chickpeas in a colander.
8. 8. Wash the cherry tomatoes under running water.
9. 9. Cut the tomatoes in half.
10. 10. Wash the young spinach thoroughly.
11. 11. Remove any wilted leaves or stems from the spinach.
12. 12. Shake the spinach dry.
13. 13. Crumble the feta cheese into small pieces using your fingers.
14. 14. Wash the parsley.
15. 15. Pluck the parsley leaves from the stems.
16. 16. Finely chop the parsley leaves.
17. 17. Whisk the lemon juice with the olive oil.
18. 18. Season the dressing with salt and pepper.
19. 19. Shred the cooled chicken meat with your hands.
20. 20. Mix the chicken with the spinach.
21. 21. Add the halved tomatoes to the salad.
22. 22. Add the chickpeas to the bowl.
23. 23. Sprinkle the crumbled feta over the salad.
24. 24. Fold in the chopped parsley.
25. 25. Pour the dressing over the entire mixture.
26. 26. Fill the salad into small bowls.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 32 g · Carbs: 22 g