Open menu
Healthy Recipes 101 LogoHealthy Recipes 101

Chef-tested, nutritionist-approved recipes to make healthy eating easy, tasty, and sustainable

Open main search
Go BackPrint

Chickpea Chicken Salad Recipe

Bring some bright colors and extraordinary flavors to your meal with this chickpea chicken salad. It consists of chickpeas, air-fried chicken, and various veggies, all brought together by a honey mustard dressing. The combination creates a delightfully sweet and bright dish that’s suitable for almost any meal.
  • cook TIME 30 mins
  • prep TIME 7 mins
  • total TIME 37 mins
Course: Side DishCuisine: Global
Servings: 4 servings
Calories: 255 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (14)

  • 10 oz skinless boneless chicken breast
  • 6 oz canned chickpeas
  • 4 oz baby carrot
  • 6 oz beetroot
  • 3 oz mixed lettuce shredded into large pieces
  • 1 oz feta cheese
  • 2 tbsp parsley chopped
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp traditional Dijon mustard
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

INSTRUCTIONS

Prep:

1

Prepare the Chickpeas: Drain the water then place the chickpeas onto a clean plate.

2

Prepare the Chicken: Gently pat dry with paper towels to remove any excess moisture.

3

Chop the Parsley: Gather the leaves and thinly slice them. Rock the knife over the sliced pile a few times until they are finely chopped.

Cook:

1

Make the Dressing: In a small bowl, mix 1/4 tsp ground black pepper, 1 tbsp lemon juice, 1 tbsp honey, 1 tbsp olive oil, and 1 tsp traditional Dijon mustard together.

2

Season the Chicken: Dry rub 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp paprika all over 10 oz skinless boneless chicken breast then marinade for 5 minutes.

3

Cook the Beet & Carrots: In a pot, bring some water to a boil then drop 4 oz baby carrot and 6 oz beetroot in. After 10 minutes, scoop out the carrots but leave the beetroots to cook for another 20 minutes.

4

Air-fry the Chicken: In the meantime, air-fry the seasoned chicken at 370 °F for 15 minutes.

5

Cut the Foods: Slice the carrots in half lengthwise.

Use a peeler to remove the beetroots’ outer skin and slice them into medium-sized cubes.

Slice the chicken breasts into medium-sized cubes.

6

Assemble the Salad: Lay 3 oz mixed lettuce onto the serving places then lay the carrots, beetroots, chicken, and 6 oz canned chickpeas on top. Garnish with 1 oz feta cheese and 2 tbsp parsley.

7

Drizzle the Dressing: Drizzle the dressing all over the salad then serve.

Nutrition

Serving: 1 serving | Calories: 255kcal | Protein 20.4g | Fat 11.4g | Carbohydrate 18.8g | Fiber 3.8g | Calcium 76.9mg | Iron 1.6mg | Potassium 610.3mg | Sodium 245mg | Vitamin A 6678.4IU | Vitamin C 9.8mg | Cholesterol 58.1mg | Saturated Fat 2.4g | Monounsaturated Fat 5.8g | Polyunsaturated Fat 1.2g | Sugar 9.8g