Mango Chickpea Salad with Grilled Chicken Kabobs
Servings: 4
Calories: 564kcal
Ingredients
- 1 lb Chicken Breast
- 2 cups Chickpeas (cooked, drained and rinsed)
- 1 cup Frozen Edamame (thawed)
- 1/2 Cucumber (diced)
- 1 Mango (diced)
- 4 cups Arugula
- 1/2 cup Tahini
- 2 Lemon (juiced)
- 1/2 tsp Black Pepper
- 1 Garlic (clove, minced)
- 1/2 cup Water
Instructions
- Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kabobs with sea salt and pepper.
- In a large bowl, combine the chickpeas, edamame, cucumber, mango and arugula. Set aside.
- In a blender, combine the tahini, lemon juice, black pepper and minced garlic. Add water and blend well until smooth. Add more water 1 tbsp at a time if needed to reach desired consistency. Set dressing aside.
- Preheat your grill over medium heat. Grill your kabobs for about 8 minutes per side or until cooked through.
- Plate your salad and lay kabobs over top. Drizzle with desired amount of tahini dressing. Enjoy!
Notes
Vegans & Vegetarians
Skip the chicken. This is a complete meal without it! Roast the chickpeas before hand if you like it hot.No Mango
Use diced pineapple or fresh blueberries instead.No Arugula
Use baby spinach, kale or mixed greens instead.
Nutrition
Serving: 4g | Calories: 564kcal | Carbohydrates: 49g | Protein: 44g | Fat: 24g | Cholesterol: 82mg | Sodium: 101mg | Fiber: 13g | Sugar: 18g | Vitamin A: 1618IU | Vitamin C: 48mg | Calcium: 253mg | Iron: 7mg
