Mediterranean Chicken Salad

with Roasted Chickpeas & Marinated Beets

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
05 Smart Points

This bright, flavorful dish combines oregano-seasoned chicken, crispy chickpeas, and spicy marinated beets—all served over butter lettuce and crisp radishes tossed with an irresistible lemon-garlic dressing. We’re topping it off with a garnish of crumbly feta cheese for a bit of pleasantly tangy flavor.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. On a paper towel-lined cutting board, medium dice the beets. Place in a bowl; top with the juice of 1 lemon wedge and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set the beets aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the chicken:
3 Cook the chicken:

While the beets marinate, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

Make the salad & serve your dish:
4 Make the salad & serve your dish:

While the chicken cooks, in a large bowl, combine the juice of the remaining lemon wedges, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like. Add the chopped lettuce and sliced radishes to the bowl; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken, marinated beets, roasted chickpeas, and cheese (crumbling before adding). Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

2 Prepare the remaining ingredients:

While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. On a paper towel-lined cutting board, medium dice the beets. Place in a bowl; top with the juice of 1 lemon wedge and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set the beets aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

While the beets marinate, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. 

4 Make the salad & serve your dish:

While the chicken cooks, in a large bowl, combine the juice of the remaining lemon wedges, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like. Add the chopped lettuce and sliced radishes to the bowl; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken, marinated beets, roasted chickpeas, and cheese (crumbling before adding). Enjoy! 

Make the salad & serve your dish: