Delicious Chicken & Chickpea Salad served in a bowl

Chicken & Chickpea Salad

ByOlivia Carter
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Why Make This Recipe

Chicken & Chickpea Salad is a fantastic choice for anyone looking for a quick, healthy meal. It’s packed with protein, fiber, and fresh vegetables, making it filling and nutritious. This salad is perfect for lunch or dinner, and it’s easy to make in advance, so you can enjoy it throughout the week. Plus, the lemon dressing adds a refreshing zing that enhances the flavors of the dish.

How to Make Chicken & Chickpea Salad

Ingredients:

  • Shredded chicken
  • Chickpeas
  • Cucumbers
  • Cherry tomatoes
  • Lemon dressing
  • Greens (for serving)
  • Pita bread (optional)
  • Feta cheese (optional)
  • Avocado (optional)
  • Fresh herbs (optional)

Directions:

  1. In a large bowl, combine shredded chicken, chickpeas, diced cucumbers, and halved cherry tomatoes.
  2. Drizzle with zesty lemon dressing and toss until everything is well coated.
  3. Serve the salad over greens, in a pita, or as a sandwich.
  4. Optionally, top with feta cheese, sliced avocado, or fresh herbs for added flavor.
  5. Enjoy your healthy, high-protein lunch!

How to Serve Chicken & Chickpea Salad

You can serve Chicken & Chickpea Salad in several ways. For a light meal, dish it over a bed of fresh greens. If you want something heartier, stuff it inside pita bread or enjoy it as a sandwich. Feel free to add optional toppings like feta cheese, sliced avocado, or fresh herbs for extra flavor.

How to Store Chicken & Chickpea Salad

To keep your Chicken & Chickpea Salad fresh, store it in an airtight container in the refrigerator. It will stay good for 3-4 days. If you are using the lemon dressing, consider adding it just before serving to keep the salad crisp.

Tips to Make Chicken & Chickpea Salad

  1. Use rotisserie chicken for quick preparation.
  2. Add a variety of colorful vegetables for extra nutrients.
  3. Taste the lemon dressing and adjust the seasoning to your liking.
  4. Make the salad a day ahead; it tastes even better after the flavors meld together!

Variation

Feel free to mix and match ingredients! You can add other veggies such as bell peppers or carrots, use different proteins like tuna or beans, or try out various dressings to switch things up.

FAQs

1. Can I use canned chickpeas?
Absolutely! Canned chickpeas are convenient and save time. Just make sure to rinse them well before using.

2. Is this salad gluten-free?
Yes, Chicken & Chickpea Salad is gluten-free unless you add pita bread. Choose gluten-free bread or skip it for a completely gluten-free dish.

3. How can I make this salad vegan?
For a vegan version, you can substitute the chicken with roasted vegetables or tofu and skip adding feta cheese.

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Chicken & Chickpea Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free, High-Protein
Print Recipe

Description

A quick and nutritious salad packed with protein, fiber, and fresh vegetables, perfect for lunch or dinner.

Ingredients

  • 2 cups shredded chicken
  • 1 can chickpeas, rinsed and drained
  • 1 cup diced cucumbers
  • 1 cup halved cherry tomatoes
  • 1/4 cup lemon dressing
  • 4 cups mixed greens (for serving)
  • Pita bread (optional)
  • Feta cheese (optional)
  • 1 avocado, sliced (optional)
  • Fresh herbs (optional)

Instructions

  1. In a large bowl, combine shredded chicken, chickpeas, diced cucumbers, and halved cherry tomatoes.
  2. Drizzle with zesty lemon dressing and toss until everything is well coated.
  3. Serve the salad over greens, in a pita, or as a sandwich.
  4. Optionally, top with feta cheese, sliced avocado, or fresh herbs for added flavor.

Notes

Use rotisserie chicken for quick preparation. Store leftovers in an airtight container in the refrigerator for 3-4 days.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No Cooking
  • Cuisine: Mediterranean

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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