Chicken Chickpea Salad - Karyl's Kulinary Krusade
Print Recipe

Chicken Chickpea Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Servings: 2

Ingredients

  • 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)

Vinaigrette

Instructions

  • 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