2 chicken tenderloins
1 can 15 oz chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh parsley or cilantro, chopped
1/4 cup feta cheese, crumbled (optional)
Salt and black pepper, to taste

For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste

Instructions:
1. Grill the Chicken:
Season the chicken tenderloins with salt and black pepper. Grill over medium heat until fully cooked and golden, about 6-8 minutes per side. Let them rest before slicing.

2. Prepare the Lemon Vinaigrette:
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

3. Prepare the Salad Ingredients:
Drain and rinse the chickpeas.
Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Chop fresh parsley or cilantro.

4. Assemble the Salad:
In a large bowl, combine the sliced chicken tenderloins, chickpeas, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Drizzle with the lemon vinaigrette and gently toss to coat all ingredients evenly.

5. Add Fresh Herbs and Optional Toppings:
Sprinkle chopped parsley or cilantro over the salad. Add crumbled feta cheese, if using, and lightly toss the salad.

6. Serve:
Serve immediately and savor this fresh Grilled Chicken Tenderloin and Chickpea Salad for any meal!