Chicken Chickpea Salad is a delicious combination of hearty chickpeas, grilled chicken, silky avocados and veggies. Finish with a drizzle of high-quality balsamic vinegar for a perfect complete meal.
This post contains affiliate links. Should you make a purchase through these links, I will receive a small commission. Please note that there are no additional charges to you. My full Disclosure Policy is available HERE
Chicken Chickpea Chopped Salad was one of my very early blog posts. The first comment was from my friend Slim, asking “what the heck is a chickpea”? My parents are from Trinidad, and many West Indian recipes include chickpeas. So, since I’ve been eating chickpeas most of my life, it never occurred to me that people may not know what they are.
Chickpeas are legumes (beans). Garbanzo beans is another name, and what you’ll find on the cans in the grocery store. Kabuli chickpeas are the most commonly found chickpeas in American grocery stores, but there are also several other varieties.
CHICKPEAS: CANNED OR DRY?
You can find chickpeas in any grocery store. Canned Chickpeas are the most common, and of course most convenient. You just open the can, drain the liquid, and it’s ready to go. They are located in the canned foods aisle. Some stores sell Dry Chickpeas, but unfortunately they can be harder to find. They will usually be with the other packages of dry beans, and a few stores sell them in the bulk food section.
I usually buy dry chickpeas, because they last a very long time, and I can prepare just what I need. I do always keep canned chickpeas in the pantry, for when I need them in a pinch or I’m cooking for a group. Dry chickpeas have to be soaked and cooked in a Pressure Cooker, and the biggest challenge is getting the right consistency. Undercooked, they’re hard; overcooked, they’re mushy. Believe me, I have made both mistakes. When I make a dish like curried chickpeas that require additional cooking on the stove, I purposely undercook them in the pressure cooker.
Growing up, I remember eating curried chickpeas more than anything else. Curry is another staple of West Indian and Indian cooking, and I probably ate my weight in curry chicken and chickpeas. But, with Pinterest, the chickpea recipes are endless. One of my favorite recipes to make is Chicken Chickpea Salad
Chicken Chickpea Salad is absolutely one of my favorite dishes. I know I say that a lot, and I mean it every time! The contrasting textures, bold colors, and mix of flavors all work so well together. This is also such a great dish for healthier eating. Chickpeas are high in fiber, protein and iron, so you can’t go wrong. Chicken Chickpea Salad is gluten free, and it’s also very easy to make this dish vegetarian. My parents are vegetarian so when I’m with them I make the salad, add the vinaigrette, and then add chicken to only my portion.
When I first began making Chicken Chickpea Salad I only used grape tomatoes. Then, once I learned how easy it is to roast tomatoes, I began adding those. If I’m out of fresh tomatoes, I’ll use Sundried Tomatoes. Sometimes I’ll use all 3 varieties.
VINAIGRETTE FOR CHICKEN CHICKPEA SALAD
Yes, there’s a vinaigrette in this Chicken Chickpea Salad! The vinaigrette is light and very flavorful, and comes together in under a minute. I usually prepare the vinaigrette first, and let it rest and develop while I prepare the other ingredients.
- I use Raw Honey and Avocado Oil as the base. Raw honey has more flavor than regular, and no aftertaste. I’m a huge fan of the silky, buttery texture and taste of avocado oil
- A few dashes of your favorite hot sauce adds a subtle kick
- I season the vinaigrette with Onion Powder, Garlic Powder, and Ground Cumin
- I’ve used both raw and roasted garlic in the vinaigrette. Raw garlic adds a mstronger bite. Roasted garlic adds a deeper, sweeter flavor. I prefer to use roasted garlic, but it’s really personal preference
One of my favorite additions to the dish is balsamic vinegar. My friend Dianne introduced me to Lucero Balsamic Vinegar. I have only found it in a few select stores, so I order it online. It is more expensive than regular balsamic vinegar in the grocery store, but there is no comparison in terms of taste and flavor. It is thick and rich, and a little goes a very long way.
This Chicken Chickpea Salad will remain one of my favorite meals, and a regular on my lunch rotation.
Recipe adapted from Gluten Free Spinner
SHOP THIS RECIPE
- 1/2 cup chickpeas (I use dry)
- 8 ounces boneless, skinless chicken thighs
- 1 avocado peeled, seeded and diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 12 grape or cherry tomatoes, halved
- 2 teaspoons sundried tomatoes, chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon Balsamic Vinegar (to drizzle at the end) (I use Lucero brand)
- DRY CHICKPEAS:, Bring 2 cups of water to a boil, and pour over chickpeas. Soak for 4 hours. Place chickpeas and water in pressure cooker. Cook on medium heat for about 12 minutes. You want chickpeas to be soft, but still have a little bite. Drain chickpeas
- CANNED CHICKPEAS: pour chickpeas into fine mesh colander to remove liquid. Rinse well with warm water, and allow to drain
- In small bowl, whisk together olive oil, honey, garlic, onion powder, garlic powder, cumin, salt, pepper, lemon juice and hot sauce
- If roasting tomatoes, toss them in olive oil, salt and pepper. Roast in 400 degree oven for 12-15 minutes, or until they begin to blister and char
- Cut chicken into bite-sized pieces, and season with salt & pepper. Grill chicken over medium-high heat until cooked through. Remove from heat and set aside.
- In large bowl, combine chicken, chick peas, avocado, bell peppers, and tomatoes. Add vinaigrette and cilantro, and toss to combine. Add a little bit more black pepper, to taste
- Portion into serving bowls. Drizzle 2 tsp of balsamic vinegar over each bowl. Serve immediately