Description
Two lemon chicken chickpea lunch bowls with cucumber, tomatoes and parsley. Prepare with cooked chicken and keep the dressing separate until serving.
Ingredients
Scale
- 200 g cooked skinless chicken breast, sliced
- 200 g cooked chickpeas, drained and rinsed
- 150 g cucumber, diced
- 150 g cherry tomatoes, halved
- 2 tablespoons chopped parsley
- 2 tablespoons lemon juice, about 30 ml
- 2 teaspoons olive oil, about 10 ml
- 1 small garlic clove, finely grated
- 1/4 teaspoon black pepper
- Salt, optional, after tasting
Instructions
- Drain the chickpeas thoroughly. Wash and dry the vegetables, then chop them.
- Stir the lemon juice, olive oil, garlic, black pepper and parsley together in a small bowl.
- Divide the chicken, chickpeas, cucumber and tomatoes between two lunch containers.
- Divide the dressing between two small sealed pots. Refrigerate everything promptly.
- At lunchtime, pour over the dressing and toss. Taste before adding salt.
Notes
Refrigerate at or below 40°F / 4°C. Count the 3–4 day storage window from when the chicken was cooked, not from when the bowls were assembled. If you start with raw chicken, the cooking time is additional. Optional sides are not included. The recipe contains no pork or alcohol; use halal-certified chicken if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-cook assembly
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl, half the recipe
Keywords: mediterranean diet lunches, chicken chickpea bowl, meal prep lunch
