Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash the romaine lettuce thoroughly. Cut into bite-sized pieces and set aside in a large bowl.
2 small heads Romaine lettuce
Step 2
Drain and rinse the chickpeas to remove the aquafaba (the liquid in the can). Add them to a hot pan with a drizzle of olive oil. Season with salt, pepper, chili flakes, oregano (or any of your favorite spices). Fry over medium-high heat for 5–7 minutes, stirring frequently, until crispy and golden brown.
1 cup Chickpeas
1/3 cup Olive oil
Some Salt & Pepper
Step 3
Cut the chicken into small bite-sized pieces. In a separate pan, heat some olive/avocado oil and add the chicken. Season with salt, pepper, and chili powder (optional). Fry for about 3–5 minutes on each side, until cooked through and crispy on the outside.
200 g Chicken breast
Step 4
In a small bowl, whisk together the ingredients for the dressing: olive oil, yogurt/mayo, Dijon mustard, grated Parmesan, lemon juice, minced garlic (optional), salt & pepper. Taste and adjust seasoning if needed.
1/4 cup Yogurt or Mayonnaise
1 tsp Dijon mustard
1 tbsp Parmesan cheese
A squeeze Lemon juice
1/2 minced Garlic clove
Step 5
Add the fried chickpeas, chicken, and chopped red onion to the lettuce. Drizzle the dressing on top. Sprinkle with some extra grated Parmesan, chopped pecans, and fresh parsley (optional).
1/2 cup Red onion
A few Pecans
Some Parsley
Step 6
Serve and enjoy! Eat immediately, or store in an airtight container in the fridge for up to 2–3 days (Tip: store the dressing separately, and only add it just before serving ;)
For
1
M
I
2
small heads
Romaine lettuce
200
g
Chicken breast
1
cup
Chickpeas, canned or cooked
1/2
cup
Red onion, chopped
Some
Parmesan cheese, grated
A few
Pecans (optional)
Some
Parsley (optional)
Dressing:
1/3
cup
Olive oil
1/4
cup
Yogurt or Mayonnaise (optional)
1
tsp
Dijon mustard
1
tbsp
Parmesan cheese, grated
1/2
minced
Garlic clove (optional)
A squeeze
Lemon juice
Some
Salt & Pepper
Per Serving
Fat
77.2g
Saturates
12.1g
Carbs
63.4g
Sugar
8.9g
Protein
77.5g
Fibre
17.8g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers 🤍 We listen to our bodies and fuel them with high-protein, high-fiber, whole foods! No stress. No guilt. Just nourishment — which your body deserves every single day 🌱💪🏻💗
Only visible to you
Made it?
Cancel
Prep
15m
Cook
20m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Wash the romaine lettuce thoroughly. Cut into bite-sized pieces and set aside in a large bowl.
2 small heads Romaine lettuce
Step 2
Drain and rinse the chickpeas to remove the aquafaba (the liquid in the can). Add them to a hot pan with a drizzle of olive oil. Season with salt, pepper, chili flakes, oregano (or any of your favorite spices). Fry over medium-high heat for 5–7 minutes, stirring frequently, until crispy and golden brown.
1 cup Chickpeas
1/3 cup Olive oil
Some Salt & Pepper
Step 3
Cut the chicken into small bite-sized pieces. In a separate pan, heat some olive/avocado oil and add the chicken. Season with salt, pepper, and chili powder (optional). Fry for about 3–5 minutes on each side, until cooked through and crispy on the outside.
200 g Chicken breast
Step 4
In a small bowl, whisk together the ingredients for the dressing: olive oil, yogurt/mayo, Dijon mustard, grated Parmesan, lemon juice, minced garlic (optional), salt & pepper. Taste and adjust seasoning if needed.
1/4 cup Yogurt or Mayonnaise
1 tsp Dijon mustard
1 tbsp Parmesan cheese
A squeeze Lemon juice
1/2 minced Garlic clove
Step 5
Add the fried chickpeas, chicken, and chopped red onion to the lettuce. Drizzle the dressing on top. Sprinkle with some extra grated Parmesan, chopped pecans, and fresh parsley (optional).
1/2 cup Red onion
A few Pecans
Some Parsley
Step 6
Serve and enjoy! Eat immediately, or store in an airtight container in the fridge for up to 2–3 days (Tip: store the dressing separately, and only add it just before serving ;)
For
1
M
I
2
small heads
Romaine lettuce
200
g
Chicken breast
1
cup
Chickpeas, canned or cooked
1/2
cup
Red onion, chopped
Some
Parmesan cheese, grated
A few
Pecans (optional)
Some
Parsley (optional)
Dressing:
1/3
cup
Olive oil
1/4
cup
Yogurt or Mayonnaise (optional)
1
tsp
Dijon mustard
1
tbsp
Parmesan cheese, grated
1/2
minced
Garlic clove (optional)
A squeeze
Lemon juice
Some
Salt & Pepper
Per Serving
Fat
77.2g
Saturates
12.1g
Carbs
63.4g
Sugar
8.9g
Protein
77.5g
Fibre
17.8g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers 🤍 We listen to our bodies and fuel them with high-protein, high-fiber, whole foods! No stress. No guilt. Just nourishment — which your body deserves every single day 🌱💪🏻💗
Only visible to you
Made it?
Cancel
