Description
Quick and wholesome Chicken & Chickpea Salad packed with grilled chicken, chickpeas, avocado, and a lemony vinaigrette. Ideal for meal prep or fresh dinners.
Ingredients
1 cup raw chickpeas or 1.5 cups canned, drained and rinsed
16 ounces boneless, skinless chicken thighs
2 avocados, peeled and diced
1 cup red bell pepper, diced
1/2 cup red onion, diced
1 pint cherry tomatoes, halved
1/4 cup sundried tomatoes, chopped
1/4 cup fresh cilantro, chopped
2 tbsp balsamic vinegar
2 tbsp avocado oil
2 tbsp raw honey
4 cloves garlic
Juice of 2 lemons
1 tsp salt
2 tsp black pepper
2 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp hot sauce
Instructions
1. If using dry chickpeas, soak in hot water for 4 hours. Then cook under pressure for 12 minutes. Drain. For canned, rinse thoroughly.
2. In a bowl, combine oil, honey, garlic, lemon juice, and seasonings. Mix until smooth.
3. Grill chicken seasoned with salt and pepper until cooked. Let rest and slice.
4. Dice avocados, peppers, onion, and tomatoes. Chop sundried tomatoes and cilantro.
5. In a large bowl, add chickpeas, chicken, vegetables, and herbs.
6. Pour vinaigrette over the salad. Toss gently to combine.
7. Serve in bowls and top with a splash of balsamic vinegar.
Notes
Swap protein with tofu or shrimp for variation.
Add cheese or leafy greens for extra flavor.
Avocado is best added fresh right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 538
- Sugar: 21g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 31g
- Cholesterol: 108mg