Chicken and Chickpea Salad
Chicken and Chickpea Salad is full of fresh flavor featuring seasoned chicken and crispy chickpeas. It’s tossed in a bright lemon tahini dressing that perfectly coats the chopped kale. We love a good, hearty salad in this house, and the crispy chickpeas gives this an elevated feel. Also, though it may seem like a lot, this salad comes together rather easily as most of the steps can be done in unison.
When it’s summertime I try to utilize the grill as much as possible. It brings the outdoors in and keeps the mess from overwhelming the kitchen. However, living in Colorado, it feels like that season is just so short here. Because of that I’ve run to preparing chicken for recipes like this just over the stovetop or bake in the oven. With that in mind, and as noted below, feel free to prepare your chicken however you like. This salad is the perfect back porch sitting meal, and fresh grilled chicken on top of this would be an excellent choice.
Also, drizzling this Chicken and Chickpea Salad with the lemon tahini dressing brings such flavor into this recipe. Don’t skimp here. I never knew how easy it was to make your own dressings. Keeping a few simple and common ingredients in your pantry makes it a breeze and gives you complete control over the flavor (and of course the ingredients).
To make this Chicken and Chickpea Salad you’ll need the following ingredients:
Chicken: Boneless, skinless chicken breast. Chicken thighs would work well, as any of your favorite proteins.
Kale: I love how this chopped kale takes on the flavors of this recipe. You can absolutely use a different lettuce variety, but this is my favorite here.
Chickpeas: Also known as garbanzo beans. These are canned and can be found with the other canned beans section of your grocery store.
Olive oil: Will need for drizzling the kale leaves and for the dressing.
Parmesan: I always recommend freshly grated, right off the block.
Lemon juice: Will need for the chicken and the dressing. Fresh lemons, or buy it in the bottle.
Tahini: The runny kind. You want it to be able to stir right into your dressing.
Maple syrup: This will help offset the flavors of the lemon and tahini. Could substitute honey here if you prefer.
Sea salt
Black pepper
Chili powder
Garlic powder
Cumin
To prepare this salad you’ll follow a few simple steps:
1) Bake the chickpeas until crispy.
2) Prepare chicken and dressing.
3) Chop kale.
4) Assemble salad: kale, dressing, parmesan cheese, sliced chicken and chickpeas.
Chicken and Crispy Chickpea Salad
Equipment
- Baking sheet
- Parchment paper
- Saucepan
- Measuring cups
- Measuring spoons
- Mixing bowls
Ingredients
Chicken
- 1 pound chicken breast , boneless and skinless
- 2 tablespoons butter
- 1/4 cup lemon juice
- sea salt
- black pepper
Chickpeas
- 1 15 ounce can garbanzo beans
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
Lemon Tahini Dressing
- 1/4 cup olive oil
- 5 tablespoons lemon juice
- 3 tablespoons tahini
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Salad
- 8 cups kale , one bunch chopped
- 2 tablespoons olive oil
- 1 cup parmesan , freshly grated
Instructions
- Preheat oven to 425 degrees.
- Prepare a baking sheet with a sheet of parchment paper.
- Rinse and drain garbanzo beans. Spread beans across prepared baking sheet.
- Bake beans for 10 minutes.
- While baking, prepare spice mixture. Add sea salt, black pepper, chili powder, garlic powder and cumin to a small bowl. Mix well, set aside.
- After 10 minutes of baking, remove beans from the oven. Drizzle 1 tablespoon of olive oil over beans and sprinkle prepared spices. Toss so that beans are evenly coated.
- Place beans back in the oven for another 10-20 minutes. Ovens vary so keep a close eye after the 10 minute mark. If they aren't crispy yet, continue cooking until beans are golden brown and crisp.
- While beans are cooking, prepare the chicken. Add 2 tablespoons of butter to a saucepan over medium high heat.
- Season chicken breast with salt and pepper.
- Add chicken to saucepan cook each side for about 1-2 minutes to brown. After flipping chicken, add 1/4 cup lemon juice to the pan. Reduce heat to low and cover.
- Cook chicken for roughly 10 more minutes, or until internal temperature reaches 165 degrees. Timing will vary based off the thickness of your chicken. Once cooked, remove from heat and allow to sit until ready to slice.
- Prepare kale by slicing off the middle, thick veins. Continue to chop the remaining stems into bite sized pieces. Add chopped kale to a large mixing bowl.
- Drizzle 2 tablespoons of olive oil over the chopped kale. With your fingers, gently massage the oil into the kale leaves. This will help break down the kale making it easier to chew.
- In a small bowl prepare the lemon tahini dressing. Add all dressing ingredients: olive oil, lemon juice, tahini, maple syrup, sea salt and black pepper. Whisk ingredients well until dressing is fully combined.
- Slice cooked chicken.
- Assemble your salad. Pour prepared dressing over kale. Toss well until evenly coated.
- Top salad with grated parmesan, sliced chicken and crispy chickpeas.
This chicken and chickpea salad looks so fresh and satisfying! I love how the chickpeas add extra protein and texture, and the flavors seem perfect for a light lunch or meal prep. Can’t wait to try this recipe!
What a great salad! Loved the crispy chickpeas. Will be making this one again!