Spicy Chicken Chickpea Salad
Elevate your salad game with this vibrant and protein-packed Spicy Chicken Chickpea Salad! Tender, spiced chicken breast—perfectly seasoned with paprika, cumin, and a hint of cayenne—takes center stage in this hearty dish. Paired with nutrient-rich chickpeas, crisp cucumbers, juicy cherry tomatoes, and fresh baby spinach, this salad is a feast of colors and textures. A zesty lemon-garlic dressing ties it all together, while crumbled feta and fresh parsley add a creamy, herby finish. Ready in just 30 minutes, this gluten-free and wholesome recipe is ideal for meal prep or a satisfying, flavor-filled lunch or dinner. Perfect for fans of healthy salads with a kick, this dish delivers bold Mediterranean-inspired flavors in every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 15 oz Chickpeas, canned
- 4 cups Baby spinach
- 1 cup Cherry tomatoes
- 0.5 piece Red onion
- 1 piece Cucumber
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Feta cheese, crumbled
Instructions
1. Start by preparing the chicken. In a small bowl, mix together 2 tablespoons of olive oil, paprika, cumin, cayenne pepper, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
2. Rub the spice mixture evenly over both chicken breasts.
3. Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
4. While the chicken is cooking, drain and rinse the canned chickpeas thoroughly and place them in a large mixing bowl.
5. Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and add them to the mixing bowl with the chickpeas.
6. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to make the dressing.
7. Pour the dressing over the chickpea mixture and toss well to combine.
8. In a large serving bowl or platter, layer the baby spinach as the base, followed by the dressed chickpea mixture.
9. Top the salad with the sliced chicken, crumbled feta cheese, and fresh parsley for garnish.
10. Serve immediately and enjoy your Spicy Chicken Chickpea Salad!
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6386 mg | 278% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 35.8 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1055 mg | 81% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2933 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
