This chicken and chickpea salad is a complete and satisfying meal in one bowl. It features seasoned grilled chicken, hearty chickpeas, and a mix of crisp, fresh vegetables, all brought together with a simple lemon vinaigrette.
You can have this protein-packed salad on the table in about 30 minutes, which makes it a great option for a busy weeknight. It also holds up well, so it’s a good choice for packed lunches during the week.
Why You’ll Love Chicken and Chickpea Salad
- Seasoning the chicken directly before cooking creates a flavorful exterior that adds depth to the salad.
- Resting the chicken for a few minutes before dicing is key to ensuring the meat stays juicy and tender.
- Whisking the dressing separately allows the oil, acid, and seasonings to emulsify, creating a balanced vinaigrette that coats the salad ingredients evenly.
Chicken and Chickpea Salad Ingredients
- Chicken: Boneless, skinless chicken thighs are a good alternative. They may require a few extra minutes of cooking time.
- Chickpeas: Canned chickpeas offer convenience. If you prefer, you can cook your own from dried; you’ll need about 1.5 cups of cooked chickpeas.
- Bell Pepper: Any color of bell pepper will work. Red, yellow, or orange peppers will add a slightly sweeter taste and vibrant color.
- Red Wine Vinegar: If you don’t have red wine vinegar, you can substitute it with white wine vinegar or apple cider vinegar.
- Parsley: This salad is also nice with other fresh herbs. Try swapping the parsley for fresh dill or cilantro for a different flavor.
Exact quantities are in the recipe card below.
How to Make Chicken and Chickpea Salad
Step 1: Cook the Chicken
First, pat your chicken breasts dry and season them with garlic powder, cumin, salt, and pepper. Cook them in a hot skillet with a bit of olive oil for 5-7 minutes on each side. Once cooked through, move the chicken to a cutting board to rest.
Step 2: Prepare the Salad Base
While the chicken is cooking, you can prepare the rest of the salad. Chop the cucumber, bell pepper, tomatoes, and red onion. Add them to a large bowl along with the rinsed chickpeas and fresh parsley.
Step 3: Make the Dressing and Assemble
In a separate small bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, and remaining salt and pepper. Pour this dressing over the vegetables and toss. Dice your rested chicken, add it to the bowl, and give everything a final toss before serving.
Storage Tips for Chicken and Chickpea Salad
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly over time. This salad does not freeze well.
Expert Tips for Chicken and Chickpea Salad
- For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).
- Letting the chicken rest before cutting is important. It allows the juices to redistribute, keeping the meat moist.
- For meal prep, you can store the cooked chicken, chopped vegetables, and dressing in separate airtight containers in the fridge for up to 3 days. Combine just before serving.
- Feel free to add other vegetables like corn or use different herbs such as cilantro or dill.
What to Serve with Chicken and Chickpea Salad?
This salad is a complete meal on its own. For a heartier serving, you can enjoy it with a side of warm pita bread or crusty bread to soak up the dressing.
Chicken and Chickpea Salad Recipe FAQs
Can I make this salad ahead of time?
Yes, for the best texture, store the cooked chicken, chopped vegetables, and dressing in separate containers in the refrigerator. Combine and toss everything together just before you plan to serve it.
Can I use leftover or rotisserie chicken?
Absolutely. Using pre-cooked chicken is a great way to save time. You will need about 2 cups of diced or shredded chicken for this recipe.
Is this salad gluten-free?
Yes, as written, all the ingredients in this recipe are naturally gluten-free.
Chicken and Chickpea Salad
Ingredients
- 2 boneless skinless chicken breasts, about 1 lb / 450 g total
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt divided
- 1/4 tsp black pepper divided
- 1 can chickpeas rinsed and drained, 15-ounce / 425 g
- 1 English cucumber chopped
- 1 red bell pepper chopped
- 2 Roma tomatoes seeded and chopped
- 1/2 medium red onion finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil 60 ml
- 3 tbsp fresh lemon juice 45 ml
- 1 tbsp red wine vinegar
- 1 clove garlic minced
- 1/4 tsp red pepper flakes optional
Instructions
- Pat the chicken breasts dry with a paper towel. Season both sides with garlic powder, cumin, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
- Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through.
- The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. Once rested, dice it into bite-sized pieces.
- While the chicken cooks, combine the rinsed chickpeas, chopped cucumber, bell pepper, tomatoes, red onion, and parsley in a large salad bowl.
- In a small bowl or a jar with a lid, combine the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, the remaining 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and red pepper flakes, if using. Whisk or shake well to combine.
- Pour the dressing over the vegetable and chickpea mixture. Toss gently to coat everything evenly.
- Add the diced chicken to the bowl with the salad. Toss once more to combine.
- Serve the salad immediately, or chill for 30 minutes to allow the flavors to meld.
