Chicken and Chickpea Salad
Grilled chicken and tender chickpeas join fresh tomatoes, cucumber, and bell pepper in a zesty lemon-herb vinaigrette.
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.
Notes
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.