The air is warm and I’m ready for some quick easy salads for lunches and even dinner. This Lemon Chicken Garbanzo Bean Salad will definitely going to be on repeat here in the McConnel house. It’s packed with lots of good stuff and definitely is not lacking in flavor. I love salads like this that make me feel like I’m eating a treat instead of depriving myself.As you know, I was in Sweden last week. One thing I noticed about Swedes, is that they don’t have very much fast food. Everywhere you are, you are guaranteed to find a hearty salad and veggie loaded sandwiches. This salad was definitely inspired by the healthier choices that were readily available in Sweden.A touch sweet, tangy and loaded with crunch, every bite of this salad will make your mouth happy.

Lemon Chicken Garbanzo Bean Salad

• 2 cans of chickpeas (drained and rinsed)
• 1/2 cup grape tomatoes cut in half
• 1/2 a red onion finely chopped
• 1 cup cucumber chopped
• 1 orange bell pepper chopped
• 1/2 cup kalamata olives pitted and halved
• 1 tbsp. fresh parsley chopped
• 1 cup cooked farro
• 1/4 cup feta cheese crumbles
• 2 large chicken breasts
• 2 tbsp. olive oil
• salt and pepper
• 1 tbsp. fresh rosemary

Salt and pepper both sides of the chicken breast. Heat the olive oil in a frying pan. Add the chicken and sprinkle it with the fresh rosemary. Cook 5-7 mins. on each side, or until the chicken breast is cooked through completely. While the chicken is cooking, make the dressing. Remove the chicken from the pan and allow the chicken to rest for at least 10 mins.

In a large bowl combine all the veggies, garbanzo beans and farro. I like to by pre-cooked farro for convenience, but farro can be easily cooked on the stove top. Bring to a boil 3/4 cup farro with 2 cups of water. Reduce to low and simmer for 25-30.

Cut the chicken into bite sized pieces and toss with the veggie mixture.

Lemon Garlic Dressing

• juice and zest of one lemon
• 1 tbsp. honey
• 1/4 cup olive oil
• 2 garlic cloves minced
• 2 tbsp. white balsamic vinegar
• salt and pepper

Place all the ingredients for the dressing in a blender or food processor. Blend on high to mix the ingredients together well. Pour over the salad and toss.

Sprinkle the salad with a little extra feta and serve chilled.

This salad gets better with time. So, you’ll definitely enjoy this salad the second day as well.