Print
Ingredients
Scale
- 1 small head green cabbage, chopped
- 2 cups chopped cooked chicken breast
- 1 can chickpeas, drained and rinsed
- 1 cup chopped cucumbers
- ½ red onion, chopped
- ⅓ cup crumbled feta cheese
- crackers, pita or tortilla chips, for serving
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped chives
- 1 teaspoon chopped dill
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
- In a large bowl, combine the chopped cabbage and a pinch of kosher salt and pepper, then toss well.
- Add the chopped chicken, chickpeas, cucumbers, and red onion to the bowl, mixing thoroughly with a few spoonfuls of the dressing.
- Fold in the crumbled feta cheese and toss again gently. Taste and adjust seasoning with more salt and pepper if necessary.
- Serve the salad with additional dressing and accompany it with crackers, pita chips, or tortilla chips.
Notes
For added flavor, let the salad marinate for about 10 minutes before serving to enhance the dressing.
Feel free to customize by adding your favorite vegetables or proteins according to your taste.
This salad is ideal for meal prep and can be stored in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 780mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg