Chicken Chickpea Salad

My man loves chickpeas and I’m not complaining.  They’re cheap, low in fat and a great source of zinc, folate and protein. This salad will work  with whatever herbs you have on hand, I picked up some beautiful mint last week that I’ve been putting in everything.  It tastes like summer to me!

The chickpeas are hearty enough to carry the salad but add in some rotisserie or poached chicken and you’ve got a great warm-weather dinner.  See this post on how to easily poach chicken in your slow cooker.


What to buy (serves 3-4):

  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 2 chicken breasts, poached
  • 1 onion, chopped then sauted or poached with the chicken
  • 1  red bell pepper, chopped
  • 4 tablespoons of your favorite hot sauce (i used a buffalo chicken one)
  • 1 clove garlic, minced
  • 3 tablespoons fresh mint, chopped
  • 1/2 tablespoon crushed red pepper flakes
  • 2 tablespoons dijon mustard
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper

What to do:

  • combine vinegar and oil, mustard, salt and pepper
  • add chickpeas, peppers, garlic and mint and stir to combine (stop here if you’re keeping it vegetarian)
  • add chicken, onions and hot sauce, tossing to coat
  • salad is best after refrigerating for a couple of hours to let the flavors combine

the veggie version
roll your mint into a tight ball to make it easier to chop
Trader Joe’s whole-wheat naan is delicious – perfect with this salad

IMG_5885IMG_5882 IMG_5880 IMG_5878


    • Good!! I had it for lunch without chicken and then served it for dinner with chicken! You have to try the naan from Trader Joe’s – so so good. Have you made your own hummus yet?

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