Name: Protein-Packed Chickpea Chicken Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup cooked chicken breast (shredded or diced); 1 can ((15 oz) chickpeas, drained and rinsed); 1/2 red bell pepper (diced); 1/2 cucumber (diced); 1/4 red onion (finely chopped); 1/4 cup feta cheese (crumbled (optional)); 2 tbsp fresh parsley (chopped); 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

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Looking for a healthy, delicious, and protein-rich salad? This Protein-Packed Chickpea Chicken Salad is the perfect choice! It’s easy to make, full of fresh ingredients, and bursting with flavor. Whether you’re meal-prepping or making a quick lunch, this salad will keep you full and satisfied.

This salad was inspired by my love for simple, nourishing meals.

One day, I had some leftover grilled chicken and a can of chickpeas sitting in my pantry.

I decided to throw them together with fresh veggies and a light dressing, and the result was an incredibly satisfying salad that quickly became a staple in my kitchen.

It’s now a go-to recipe for busy weekdays and summer picnics!

Why You’ll Love This

High in Protein – The combination of chicken and chickpeas provides a powerhouse of protein to keep you full and energized.
Quick & Easy – This salad comes together in under 20 minutes, making it perfect for busy days.
Meal-Prep Friendly – It stores well, making it great for meal prepping for the week.
Versatile & Customizable – You can add your favorite veggies, switch up the dressing, or even make it vegetarian by skipping the chicken.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Cuisine: Mediterranean, American
Servings: 4
Estimated Cost: $10-$15

Equipment

Large mixing bowl
Cutting board
Sharp knife
Measuring cups and spoons
Mixing spoon

Ingredients

1 cup cooked chicken breast, shredded or diced
1 can (15 oz) chickpeas, drained and rinsed
1/2 red bell pepper, diced
1/2 cucumber, diced
1/4 red onion, finely chopped
1/4 cup feta cheese, crumbled (optional)
2 tbsp fresh parsley, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Step-by-Step Instructions

Prepare the Ingredients – Dice the cooked chicken, red bell pepper, cucumber, and red onion. Drain and rinse the chickpeas.
Make the Dressing – In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
Combine Everything – In a large mixing bowl, add the chickpeas, chicken, chopped vegetables, feta cheese (if using), and parsley.
Toss & Serve – Pour the dressing over the salad and toss everything together until well combined. Serve immediately or refrigerate for later.

Nutrition Facts (Per Serving)

Calories: 320
Protein: 28g
Carbohydrates: 25g
Fiber: 7g
Fat: 12g
Saturated Fat: 3g
Sodium: 450mg

Tips for Success

Use Fresh Ingredients – Fresh herbs, lemon juice, and high-quality olive oil make a huge difference in flavor.
Let It Marinate – Allow the salad to sit for 10-15 minutes before serving to let the flavors meld together.
Make It Creamy – Add a dollop of Greek yogurt or mashed avocado for a creamier texture.
Add Extra Crunch – Toss in some toasted nuts or seeds for added crunch and nutrition.

Common Questions

1. Can I make this salad vegetarian?
Yes! Simply omit the chicken and add extra chickpeas or another plant-based protein like tofu.

2. How long does this salad last in the fridge?
It stays fresh for up to 3 days in an airtight container. Give it a good stir before serving.

3. What can I serve this salad with?
It’s great on its own but pairs well with pita bread, quinoa, or over a bed of greens.

4. Can I use canned chicken instead of fresh?
Yes, canned chicken works as a quick alternative. Just make sure to drain it well before adding it to the salad.

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