Protein‑Packed Chicken Chickpea Salad Bowl

Short description

A nutritious, make‑ahead bowl combining tender chicken, protein‑rich chickpeas, and vibrant veggies, all tossed in a zesty yogurt‑lemon dressing—perfect for lunches or light dinners.

Why You’ll Love This Recipe

• High‑protein & filling: Offers nourishment and lasting energy.
• Meal‑prep friendly: Keeps well in the fridge for multiple days.
• Fresh & flavorful: Crunchy veggies complement the tangy, creamy dressing.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked chicken breast, diced
• Canned chickpeas, rinsed & drained
• Red bell pepper, diced
• English cucumber, diced
• Cherry tomatoes, halved
• Red onion, finely chopped
• Fresh parsley, chopped
• Plain Greek yogurt
• Lemon juice
• Dijon mustard
• Garlic powder
• Olive oil
• Salt & pepper

directions

1. In a large bowl, combine chicken, chickpeas, bell pepper, cucumber, tomatoes, onion, and parsley.
2. In a separate bowl, whisk together yogurt, lemon juice, Dijon, garlic powder, olive oil, salt, and pepper until smooth.
3. Pour dressing over salad, tossing gently to coat all ingredients.
4. Taste and adjust seasoning (more lemon, salt, or pepper as desired).
5. Chill for 30 minutes before serving to meld flavors.

Servings and timing

Yields 4 servings.
Prep: 15 minutes (plus 30-minute chill)
Cook: 0 minutes (ready to eat after chilling)

Variations

• Vegetarian option: Omit chicken and add extra chickpeas or chickpea “chicken” mash for a plant‑based twist.
• Add crunch: Stir in toasted nuts like almonds or cashews.
• Mix grains: For a heartier bowl, add cooked quinoa or farro.
• Herb swaps: Try fresh dill, mint, or basil in place of parsley.

storage/reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• To serve: Eat chilled or let sit at room temperature for 10 minutes.
• Freezing: Not recommended (veggies may become soggy upon thawing).

FAQs

What type of chicken is best to use?

Use cooked, boneless skinless chicken breast or thighs—rotisserie chicken is a great shortcut option.

Can I use dried chickpeas instead of canned?

Yes. Cook 1 cup dried chickpeas (about 3 cups cooked) and rinse before using. Adjust seasoning as needed.

Is Greek yogurt necessary?

Greek yogurt provides creaminess and protein. You may substitute sour cream or plant‑based yogurt, though texture and flavor may vary.

How long does the salad stay fresh?

Up to 4 days in the fridge in a sealed container. Veggies stay crisp and flavors improve over time.

Can I add grains?

Absolutely—cook and add 1–2 cups of quinoa, couscous, or rice for a more complete meal.

Can I make it spicy?

Add red pepper flakes, a dash of cayenne, or drizzle some hot sauce into the dressing for heat.

Can I prep ahead?

Yes—prepare all components and dressing separately. Combine 30 minutes before eating.

What should I serve with it?

Pairs well with pita bread, green salad, or on top of mixed greens.

Is it freezer-friendly?

Freezing isn’t recommended—veggies don’t freeze well.

How to reduce dressing calories?

Use non‑fat Greek yogurt and minimize or remove oil. Taste and adjust lemon and herbs to maintain flavor.

Conclusion

This Protein‑Packed Chicken Chickpea Salad Bowl is a delectable fusion of flavor, texture, and nutrition. It’s easy to prepare, ideal for meal prep, and endlessly customizable—whether you’re following a high‑protein diet, need a make‑ahead lunch, or just enjoy a vibrant, healthy bowl. Let me know when you’re ready for the next recipe!

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