Mediterranean Inspired Chicken and Chickpea Salad

1. Drain and rinse your chickpeas and lay them out on a baking sheet with your chicken breasts. Coat in the olive oil and rub it around so it’s evenly coated. This helps the seasoning stick. Sprinkle the chickpeas and chicken with the mustard powder, paprika, sea salt, and dill. Rub it in until everything’s fully coated in seasoning and bake at 400 for 25 minutes.
2. In a small container mix together the olive oil, lemon juice, garlic, dill, red pepper flakes, sea salt, and vinegar. Shake thoroughly.
3. Chop up the kale and iceberg lettuce. Add it to a large salad bowl with the shallot and drizzle with dressing. Massage the dressing in and then add the cherry tomatoes, olives, feta, and roasted chickpeas. Chop the chicken and add it.
4. Toss everything together and enjoy! It’s good for about 3 days in the fridge.