Coming into the spring and summer season, my family loves bean salads. They are another quick and versatile side dish that goes great with most any meat. They are great just eat by themselves, as well; adding in some cold cuts, pepperoni, or salami for an antipasto. This creamy chickpea salad is no exception. Feel free to add more vegetables to it to make it hardier if used by itself. After test tasting it that evening, my husband and I thought that cucumbers, zuchinni, and squash would be a addition to the salad.
1 medium boneless, skinless chicken breast per person
2 Tbsp Mayo (I used Hellman's reduced fat with Olive Oil)
1 tsp salt, pepper, powdered garlic, and paprika
-->Preheat oven to 375*
-->Salt, pepper, and garlic one side of chicken, flip and place on baking dish.
-->Salt, pepper, and garlic other side of chicken. Spread a light layer of Mayo and sprinkle with paprika.
-->Bake for 45 minutes.
Creamy Chickpea Salad
1 can of chickpeas, drained and rinsed
1/4 cup chopped white onions
1 stalk of celery, diced finely
5-6 cherry tomatoes, quartered
2 Tbsp Ranch dressing
Salt, pepper, crushed red pepper flakes, and garlic powder to taste
-->Combine all ingredients in large bowl, saving the dressing for last.
-->Chill in refrigerator while chicken is baking.
When chicken is baked, plate the meal. The creamy-ness of the chickpea salad should compliment the creamy-ness of the chicken. Enjoy!!