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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Protein-packed chickpeas and feta satisfy you for hours; bell pepper offers immunity-enhancing vitamin C. Ingredients:
2 whole-wheat pitas |
8 cups shredded romaine lettuce |
1 1/2 cups cherry tomatoes |
1 can (10 ounces) chickpeas, drained and rinsed |
1/2 cup thinly sliced red onion |
1/2 cup sliced radish |
1 green bell pepper, cored, seeded and cut into strips |
1/2 cucumber, peeled and sliced |
2 cups bite-size, skinless pieces roasted chicken |
1/3 cup crumbled feta |
1/4 cup chopped pitted kalamata olives |
1/4 cup chopped fresh dill |
2 tablespoon fresh lemon juice |
1 tablespoon extra-virgin olive oil |
Directions:
1. Heat oven to 200°F. Wrap pitas in foil and place in oven. Toss next 11 ingredients in a bowl. Whisk juice and oil in another bowl, drizzle over salad, then toss and divide among 4 plates. Remove pitas from oven, cut into quarters and serve 2 with each salad.
2. Nutritional analysis per serving: 433 calories, 14.8 g fat (3.6 g saturated), 45.7 g carbs, 9.7 g fiber, 31.3 g protein Nutritional analysis provided by Self
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