NEW Chickpea Chopped Salad with Grilled Chicken

In a Tupperware or plastic bag, add the chicken, olive oil, lemon, garlic and seasoning. Refrigerate for 30 minutes, preferably overnight. On a grill, grill pan or cast iron skillet, cook the chicken over medium heat for 3-4 minutes, flip, then cook for another 2 minutes or until cooked through. Cut into bite sized pieces.

Make the dressing by whisking together all ingredients until smooth.

In a large bowl, toss together the salad ingredients including the chicken. If prepping ahead of time, leave out the dressing and pita chips until ready to serve.