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Chickpea Greek Salad garnished with Roasted Chicken https://www.metro.ca/userfiles/image/recipes/salade-grecque-pois-chiches-poulet-roti-10900.jpg PT20M PT25M PT45M
Preheat the oven to 350°F.Note: can also be grilled on the BBQ over medium-high heat.If baking: place the chicken on a baking tray lined with parchment paper.In either case, drizzle with oil and season with paprika, salt and pepper.Bake for 20-25 minutes or BBQ for 10-15 minutes.Prepare the ingredients:.Rinse and drain the chickpeas.Cut the tomatoes in 2.Cut the pepper in cubes.Slice the cucumber.Chop the onion.Chop the basil.Cut the Kalamata olives in 2.Put them in a salad bowl.Prepare the vinaigretteIn a small bowl, combine the olive oil and the red wine vinegar.Season with salt and pepper. Reserve.Prepare the chicken.Remove the chicken from the oven or BBQ and cut the chicken into slices.Add chicken to the salad bowl.Serve. Mix well all the ingredients, season with the dressing.Crumble the feta cheese on top and serve.Source: Missfresh.com
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4 g basil 30 g feta 1 1/2 Tbsp. (22 1/2 mL) olive oil 2 mini cucumbers 1/4 red onion 1/4 cup (60 mL) kalamata olives 1 tsp. (5 mL) paprika 3/4 cup (180 mL) chickpeas 2 chicken breast 1/2 green bell pepper 1 cup (250 mL) cherry tomatoes 1 1/2 Tbsp. (22 1/2 mL) red wine vinegar
Chickpea Greek Salad garnished with Roasted Chicken

Chickpea Greek Salad garnished with Roasted Chicken

Rate this recipe
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2
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 g
    basil
  • 30 g
    feta
  • 1 1/2 Tbsp.
    (22 1/2 mL)
    olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2
    mini cucumbers
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    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


  • 1/4
    red onion
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    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 1/4 cup
    (60 mL)
    kalamata olives
  • 1 tsp.
    (5 mL)
    paprika
  • 3/4 cup
    (180 mL)
    chickpeas
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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 2
    chicken breast
  • 1/2
    green bell pepper
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 1 cup
    (250 mL)
    cherry tomatoes
  • 1 1/2 Tbsp.
    (22 1/2 mL)
    red wine vinegar
Imprimer ma sélection

Preparation

Preheat the oven to 350°F.

Note: can also be grilled on the BBQ over medium-high heat.

If baking: place the chicken on a baking tray lined with parchment paper.

In either case, drizzle with oil and season with paprika, salt and pepper.

Bake for 20-25 minutes or BBQ for 10-15 minutes.

Prepare the ingredients:.

Rinse and drain the chickpeas.

Cut the tomatoes in 2.

Cut the pepper in cubes.

Slice the cucumber.

Chop the onion.

Chop the basil.

Cut the Kalamata olives in 2.

Put them in a salad bowl.

Prepare the vinaigrette

In a small bowl, combine the olive oil and the red wine vinegar.

Season with salt and pepper. Reserve.

Prepare the chicken.

Remove the chicken from the oven or BBQ and cut the chicken into slices.

Add chicken to the salad bowl.

Serve. Mix well all the ingredients, season with the dressing.

Crumble the feta cheese on top and serve.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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