Description
A refreshing and nutritious salad combining tender chicken, creamy chickpeas, fresh vegetables, and a zesty dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 2 boneless chicken breasts or thighs
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, chopped
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional: Dijon mustard, apple cider vinegar, paprika or cumin
Instructions
- Cook the chicken seasoned with salt and pepper until fully cooked (internal temperature of 165°F). Allow to cool and slice into bite-sized pieces.
- Drain and rinse the canned chickpeas.
- Chop the bell pepper, cucumber, and cherry tomatoes into small, uniform pieces.
- In a large bowl, combine the chicken, chickpeas, bell pepper, cucumber, and cherry tomatoes; add chopped herbs.
- Whisk olive oil, lemon juice, salt, and any additional seasonings in a separate bowl; drizzle over the salad and toss gently.
- Let the salad marinate for at least 30 minutes before serving.
- Serve chilled or at room temperature.
Notes
Use rotisserie chicken to save time. Feel free to add feta cheese or avocado for a creamier twist.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chickpea salad, chicken salad, healthy salad, picnic recipes, easy recipes