Chickpea and Grilled Chicken Salad
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!
Ingredients
FOR GRILLED CHICKEN
- 6 OZ Chicken fillet Make sure to get organic and lean chicken
- 2 TBSP Yogurt You can substitute yogurt with buttermilk or lemon juice.
- 1 TSP Curry Powder or Tandoori Masala: you can use (coriander and cumin powder), garam masala powder, or tandoori masala.
- 1 TBSP Olive oil
FOR GRILLED CHICKEN & CHICKPEA SALAD
- 2 Cans Chickpeas
- 2 Small Cucumbers
- 1/4 Medium Red Onion
- 1 TBSP Lemon Juice
- Salt & Pepper
- 1 Small Green Chili
- 2 TBSP Chopped cilantro
Instructions
MARINATE THE 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 CHICKEN
- 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 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, and 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.