Looking for a delicious, nutritious meal that’s packed with protein and gluten-free? This spicy chicken chickpea salad is just what you need! It’s a perfect blend of tender chicken, hearty chickpeas, and fresh herbs, all tossed in a flavorful dressing.
Whether you’re meal prepping for the week or need a quick lunch, this salad will keep you satisfied and energized. Enjoy!
This chickpea salad recipe would pair well with our greek yogurt coleslaw. With the two for lunch time you would definitely get in those protein goals!
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Ingredients You’ll Need
Our high-protein spicy chicken chickpea salad can be made in as little as 15 minutes. This all depends on if you cook your chicken breast or chose to use an already cooked rotisserie chicken.
- Shredded Chicken Breast or Rotisserie Chicken
- Oikos Plain Greek Nonfat Yogurt- This yogurt is packed with protein
- Your Choice of Hot Sauce- I used Sriracha
- Fresh Parsley
- Paprika Powder- We use home grown paprika powder
- Salt & Pepper
- Chickpeas- Sometimes called Garbanzo beans
- Green Onion
See recipe card for quantities.
Step-By-Step Instructions
How To Make A High-Protein Spicy Chicken Chickpea Salad
Step 1: Preheat oven to 375 degrees. Season your chicken with salt, pepper and paprika on both sides. Cook the chicken breast to a temperature of 165 degrees. You can use a food thermometer to check the temperature in the thickest part of the breast.
Depending on the thickness of the chicken and your oven this is going to take approximately 30-35 minutes.
If you choose to go with a cooked rotisserie chicken instead, go ahead and start shredding your chicken and place in a bowl to the side.
Step 2: While the chicken cooks combine greek yogurt, hot sauce, salt, pepper and paprika powder in a large bowl and mix together.
Step 3: Add shredded chicken, chickpeas (drained and rinsed), parsley and green onions to the bowl and stir until everything is well coated.
Add more sauce if desired.
Expert Tips and Tricks
- When using fresh parsley it's best to cut up a small handful and add a little at a time. Make sure to taste test as you stir it all together. The first time we made this I made the mistake of throwing a whole handful in and it was way to overpowering for us.
- If you have a small spice grinder this is the best way to chop up the fresh parsley in my opinion! I used this Amazon basics grinder to chop ours.
- If you cook your own chicken breast use a mixer (I used my Kitchenaid stand mixer) to shred your chicken. You will thank me and never go back to hand shredding again!
Meal Prep This Recipe
In our house we meal prep this recipe almost weekly! In fact, this is one of those meals that is perfect for meal prep. It keeps in the fridge for 3-4 days and gives you maximum flexibility.
My favorite way to eat it is with some sort of cracker. I've used gluten-free multi-grain crackers and even 3 cheese crackers.
You can eat it cold or warm it up in the microwave for 1 minute or so and it's so good!
How To Store
Store your salad in a glass airtight container and leave in the fridge for 3-4 days.
If you make this recipe, don’t forget to rate it, and let me know what you think in the comments below! Take pictures, and share them with me on Facebook.
High-Protein Spicy Chicken Chickpea Salad
Ingredients
- 2-3 Large Chicken Breast or cooked 1 Rotisserie Chicken Shredded & Cooked
- 3 Large tablespoon Oikos Plain Greek Nonfat Yogurt
- 3-5 tablespoon Hot Sauce I used Sriracha
- 1 Small Bunch of Fresh Parsley minced
- 1 teaspoon Paprika Powder
- Salt & Pepper to taste
- 1 Can Chickpeas drained and rinsed
- 4 Green onions sliced thin
Instructions
- Preheat oven to 375 degrees if you are cooking chicken breast. Season your chicken with salt, pepper and paprika on both sides. Cook for approximately 30-35 minutes.
- Combine greek yogurt, hot sauce, salt, pepper and paprika powder in a large bowl and mix well.
- Add shredded chicken, chickpeas (drained and rinsed), parsley and green onions to the bowl and stir until everything is well coated. Add more sauce if desired.
- Serve cold or hot with crackers or on a sandwich!
Notes
- Store your salad in a glass airtight container and leave in the fridge for 3-4 days.
- Cook the chicken breast to a temperature of 165 degrees. You can use a food thermometer to check the temperature in the thickest part of the breast.
- When using fresh parsley it's best to cut up a small handful and add a little at a time. Make sure to taste test as you stir it all together. The first time we made this I made the mistake of throwing a whole handful in and it was way to overpowering for us.
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