Greek Chicken and Chickpea Salad with Tomato Vinaigrette and Pistachios

The flavors of the Mediterranean shine in this easy main dish salad. Use lemon pepper seasoning instead of Greek seasoning, if you like.

Ingredients

VINAIGRETTE:

¼ cup lemon juice

2 tablespoons white balsamic vinegar

1 clove garlic, crushed

¾ teaspoon greek seasoning

¼ cup tomato juice

¼ teaspoon salt (optional)

¼ cup olive oil

SALAD:

1 cup canned chickpeas, rinsed and drained

2 cups chopped cooked chicken breast

½ cup chopped fresh flat-leaf parsley

½ cup shredded carrot

⅓ cup sliced radishes

⅓ cup thinly sliced scallions

⅓ cup grape or cherry tomatoes, halved

¼ cup pitted kalamata (or other) olives

¼ cup crumbled feta cheese

3 tablespoons chopped pistachios

3 cups spring mix

VINAIGRETTE:

Whisk together the lemon juice, vinegar, garlic, Greek seasoning, tomato juice and salt, if using, until well blended. Whisk in the oil until emulsified. Set aside.

SALAD:

Lightly mash the chickpeas in a medium bowl with a fork.
Add the chicken, parsley, carrot, radishes, scallions, tomatoes, olives, cheese and pistachios.Drizzle with half of the vinaigrette and toss to coat well.
Place the spring mix on a serving plate. Top with the chickpea mixture. Pass the remaining dressing for diners to use as desired.

Based on 6 servings.

Per serving: