Chicken Chickpea Salad

Want something healthy and delicious but don’t have a lot of time? This Chicken Chickpea Salad can be whipped up in just 20 minutes. Or, refrigerate overnight and brown-bag your lunch. Try it in pita halves – something fun for the whole family.

Prep

Cook

10

Minutes

Servings

12

 

Calories

270

Per Serving

Protein

18g

 

Ingredients

  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, sliced in half horizontally to create four fillets
  • 2 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/2 teaspoon paprika
  • 1 teaspoon oregano
  • 3 (15-ounce) cans chickpeas, drained
  • 8 tablespoons olive oil, divided
  • 6 tablespoons lemon juice
  • 1/4 teaspoon cumin
  • 1/4 cup diced red onion
  • 2 cups seedless cucumber, peeled, ¼" sliced and quartered
  • 1 (10-ounce) package cherry tomatoes, quartered
  • 1 (2.25-ounce) can sliced ripe black olives, drained
  • 3 ounces feta cheese

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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Directions

  1. Mix 1 teaspoon salt, ½ teaspoon black pepper, paprika and oregano in a small bowl. Season chicken and set aside.
  2. In a large bowl, mix chickpeas, 5 tablespoons olive oil, lemon juice, cumin, red onion, cucumber, tomatoes, black olives, 1 teaspoon salt and ¼ teaspoon black pepper. Set aside.
  3. Heat 3 tablespoons olive oil in a 12-inch skillet over medium high heat. Add chicken breast fillets. Cook 4 to 5 minutes per side or until internal temperature reaches 165°F. Remove chicken from skillet and cut into 1" pieces.
  4. Add cooked chicken to chickpea mixture. Mix well.
  5. Add cheese. Mix well.
  6. Refrigerate overnight for best flavor.

Nutrition Facts

Calories270
Fat14g
Saturated Fat3g
Sodium430mg
Carbohydrate17g
Sugars1g
Protein18g

Chicken. A great source of protein.

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