Protein‑Packed Chicken Chickpea Salad Bowl
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chill time)
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Units
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- 2 cups cooked chicken breast, diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine chicken, chickpeas, bell pepper, cucumber, tomatoes, onion, and parsley.
- In a separate bowl, whisk together yogurt, lemon juice, Dijon, garlic powder, olive oil, salt, and pepper until smooth.
- Pour dressing over salad, tossing gently to coat all ingredients.
- Taste and adjust seasoning with more lemon, salt, or pepper as desired.
- Chill for 30 minutes before serving to meld flavors.
Notes
- Use rotisserie chicken for convenience.
- Substitute plant-based yogurt for a vegan version.
- Salad keeps well for up to 4 days in the fridge.
- Not suitable for freezing—veggies may become soggy.
- Add grains or nuts for extra texture and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg