Chickpea and Grilled Chicken Salad (Protein Packed)

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This protein-packed grilled chicken and chickpea salad is loaded with bites of grilled chicken, Persian cucumbers, red onion, green chilies, and lemon juice. The fresh lemon juice adds freshness to this light and nutritious one-bowl meal. This garbanzo beans salad is so delicious that it will surely step up your lunch!

I can’t tell you, how many times a month, I make this salad. This grilled chicken and chickpea salad is such an easy and quick recipe. Comes together in less than 30 minutes and serves as such a delicious and protein packed dish or side dish. A perfect beans salad for summer.

A salad that’s tossed with cucumbers, chickpeas, and grilled chicken breast pieces is healthy to eat daily. A chicken salad is packed with nutrients, antioxidants, fiber, and protein.

WHY YOU WILL LOVE THIS HEALTHY SALAD

INGREDIENTS FOR MAKING CHICKPEA SALAD

For Grilled Chicken

• Chicken: I have used one 6 oz chicken fillet. Make sure to get organic and lean chicken
• Yogurt: I always marinate the meat with yogurt. Yogurt makes the chicken juice and moist. You can substitute yogurt with buttermilk or lemon juice.
• Salt
• Pepper
• Curry Powder or Tandoori Masala: I have used curry powder. I always have a bottle around. If you don’t have curry powder, you can use (coriander and cumin powder), or garam masala powder or tandoori masala. These are all available in all grocery stores.
• Olive oil

For Chicken and Chickpea salad

• Chickpeas: I have used two cans of chickpeas. Alternatively, you can soak the raw chickpeas overnight and then pressure cook them the next day.
• Cucumber:
• Onion
• Lemon Juice
• Salt & Pepper
• Green Chili

STEP BY STEP INSTRUCTIONS TO MAKE GRILLED CHICKEN AND CHICKPEA SALAD

GRILL CHICKEN

• Marinate the chicken: To a medium bowl, add all the marinade ingredients. Add the chicken and toss well to completely coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
• Grill the chicken: Heat a grill pan or an outside grill over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Once the chicken is done grilling, allow it to sit for 5 minutes, then chop it.

ASSEMBLE THE CHICKPEAS CHICKEN SALAD

• Drain and Rinse the garbanzo beans: Drain and rinse the garbanzo beans and add to a bowl.

• Prep the salad ingredients: Wash and cut the cucumbers, red onion, green chilies into bite sized pieces and add to the bowl

• Assemble the salad: Top with the grilled chicken. Drizzle with some olive oil, lemon juice, salt, and pepper. Give it a good mix. Garnish with chopped fresh cilantro.

TIPS & VARIATIONS

• Use Lean Chicken: Chicken breast is leaner. But you can use boneless chicken thighs too.
• You can use avocados and mangoes in addition to cucumbers to make tropical beans and chicken salad.
• You can use Avocado oil in place of olive oil
• Do allow the grilled chicken to sit for 15 minutes before cutting them.
• Make this salad vegetarian by skipping chicken altogether.
• Add some lettuce for some crunch.
• Serve as a side dish with BBQed meat and veggies.
• Depending on the thickness of the chicken breast, you will need about 6-8 minutes of grilling time on each side. It is best to cook the chicken on medium heat instead of high heat.
• Place leftovers in a sealed container in the fridge for up to 4 days.

OTHER HEALTHY RECIPES

Chili-Lime-Mango Chicken (Healthy)

Tandoori Fish Tikka

Fish Paturi Recipe (Fish in Banana Leaves)

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