Lettuce has it rough, it’s often relegated to rot in the vegetable crisper and otherwise seen as a boring side. Often, it’s associated with the wilted iceberg lettuce and flavorless dressings of corporate and schoolyard lunches alike. But a good salad is more than just a meal; it’s a mood booster that makes you full and satisfied. Our chickpea salad with grilled chicken is one such salad that does the trick, and it’s easy to prepare too. Find out how to here!
Chickpea Salad with Grilled Chicken: Versatile & Delicious
A chickpea salad with grilled chicken is hard to beat. The combination of chicken and legumes ensures a good protein intake, so even this simple salad will keep you full for a long time. At the same time, it provides you with fiber, vitamins, and minerals. And not only that… It tastes so darn good.
Now, how does one prepare this powerhouse? Very simple. Start by washing some green salad and tearing it into bite-sized pieces. Mixing in some halved cherry tomatoes and sliced cucumbers will add a great crunch and burst of flavor, and red onions a bit of heat.
Let’s move onto the chickpeas. We reccomend using canned chickpeas, which you won’t need to soak. Drain them, toss them in oil, cumin, and paprika, and roast them in the oven until crispy. While the chickpeas are crisping up, it’s time to flavor up the chicken.
We suggest making a simple marinade by mixing olive oil, lemon, garlic, and some chili. Then, once you’ve properly let it soak into your chicken and fry it in a hot grill pan until golden brown. Using this method, the chicken will be lip-smacking good. It should be incredibly fragrant, yet wonderfully juicy on the inside.
For the salad’s dressing, this recipe keeps it simple and fresh: Just mix lemon juice and olive oil with a spoonful of Dijon mustard, and a little honey. This will make a wonderful combination that goes well with many dishes, but especially with this chickpea salad with grilled chicken. Feeling like some extra toppings? Then add some feta, sprinkle with roasted seeds, and/or fold in some avocado. Bon appetit!
Want more veggie delights? Then try our stuffed zucchini with couscous and tomatoes, grilled zucchini with feta & herb marinade or Caesar pasta salad.
Chickpea Salad with Grilled Chicken
Ingredients
For seasoning the chickpeas:
- ¾ cup chickpeas
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp cumin
- salt & pepper
For seasoning the chicken:
- 1 chicken breast
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 tsp lemon juice
- chili flakes to taste
For the salad:
- 1 handful lettuce e.g., arugula or a common spring blend
- 1 handful cherry tomatoes
- 1 small cucumber
- 1 small red onion
For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tspn Dijon mustard
- 1 tsp honey
- salt & pepper
Instructions
- Rinse the chickpeas and pat them dry, Season them with olive oil, paprika, cumin, salt, and pepper. Roast at 400°F for about 20 minutes.
- To season the chicken, combine the olive oil, lemon juice, garlic, and chili to make a marinade. Coat the chicken with it and grill it in a hot grill pan or fry it for 6–8 minutes per side until golden brown.
- Wash the lettuce, pat it dry, and tear it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
- Combine all the ingredients for the dressing in a jar and shake well.
- Slice the cooked chicken. Place all prepared ingredients in a large bowl, drizzle with the dressing, and gently toss.