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Grilled Chicken and Chickpea Salad

Juicy grilled chicken and hearty chickpeas over crisp greens with tomatoes, cucumber, and a lemony olive oil dressing — a protein-packed salad substantial enough to call dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Grill or grill pan
  • Salad bowl
  • Whisk

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups mixed greens (spinach, arugula, or romaine)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Grill the Chicken: Preheat the grill to medium-high heat. Season the chicken breasts with salt, pepper, and oregano. Grill for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let rest before slicing.
  • Prepare the Salad: In a large bowl, combine mixed greens, chickpeas, cherry tomatoes, cucumber, and red onion.
  • Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  • Assemble: Add the sliced chicken on top of the salad mixture, drizzle with dressing, and toss gently to combine. Top with feta cheese if desired.
  • Serve: Divide the salad into bowls and enjoy your nutritious meal!