Grilled Chicken and Chickpea Salad (High Protein Lunch Idea)

Grilled Chicken and Chickpea Salad is a fresh and easy high-protein lunch that can be eaten cold on-the-go at work, at the beach, or wherever else you’re traveling this summer.

Grilled Chicken and Chickpea Salad

This Grilled Chicken and Chickpea Salad is topped with Feta Cheese, an easy and inexpensive lunch. Chickpeas are one of my favorite pantry foods—I always keep a can on hand. Each serving of this salad has 30 grams of protein, which you can increase by adding more grilled chicken or leftover chicken breasts from a roast chicken. It’s also high in fiber. Other easy, budget-friendly high-protein lunch recipes include this Chickpea and Tuna Salad, Spicy Rice Bowl with Canned Salmon, and Savory Cottage Cheese Bowl.

Chickpeas are one of my favorite legumes, so I always stock my pantry with cans. It’s a great pantry staple that’s inexpensive and packed with fiber! If you are on a high protein diet, you can check out all of my high protein recipes here.

Grilled Chicken Chickpea Salad Ingredients

Here are the ingredients for this Greek-inspired chickpea salad.

• Protein: Grilled chicken, chickpeas, feta
• Vegetables: Mini cucumbers, grape or cherry tomatoes, red onion
• Dressing: Extra virgin olive oil, lemon juice
• Spice: salt, dried oregano

This is how meal prep works

This Chicken and Chickpea Salad recipe makes enough for two servings, but feel free to double or triple the recipe to feed more people. You can prepare this salad the night before dinner.

1. Mix the chicken, chickpeas and vegetables with half the lemon juice and olive oil and sprinkle with salt.
2. Divide between two storage containers and garnish with feta, oregano, and the remaining lemon and oil.

Variations:

• Chickpeas: You can swap the chickpeas for canned white beans.
  
• Cucumber: I used mini cucumbers, which have thin skins and don’t need to be peeled. An English or Persian pickle would also work if you can’t find the mini pickles. If you buy a regular cucumber, peel off the skin as it is thicker and more bitter.
• Onion: Swap the red onion for a shallot.
• Tomatoes: Sub sun-dried tomatoes for fresh.
• Vegetables: Add avocado or peppers for more veggies.
• Salad: Serve this Chicken and Chickpea Salad over mixed leafy greens or chopped romaine.
• Cheese: If you don’t like feta, leave it out.
• Herbs: Substitute dried basil or thyme for oregano, or use fresh herbs.

More Chickpea Salad Recipes You’ll Love: