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Sesame Chicken and Chickpea Salad

Sesame Chicken and Chickpea Salad

A protein-packed, refreshing salad made with tender chicken, creamy chickpeas, crunchy veggies, and a silky sesame dressing. Perfect for meal prep, healthy lunches, or a light dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 2 cups cooked chicken breast shredded or diced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 large cucumber chopped
  • 1 small red onion thinly sliced
  • 1 cup shredded carrots
  • 2 –3 tbsp chopped parsley or cilantro
  • Optional: cherry tomatoes spinach, avocado, roasted red peppers
  • For the Sesame Dressing
  • 3 tbsp tahini or sesame paste
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp honey or maple syrup
  • 2 tbsp lemon juice or rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 –2 tbsp water to thin
  • Salt & pepper to taste

Method
 

  1. Prepare the chicken:
  2. Shred or dice your cooked chicken breast. Use rotisserie, leftover grilled chicken, or freshly cooked chicken.
  3. Mix the salad base:
  4. In a large bowl, combine chickpeas, cucumber, sliced onion, shredded carrots, and chopped herbs.
  5. Add the chicken:
  6. Stir the chicken into the vegetable and chickpea mixture.
  7. Make the sesame dressing:
  8. In a small bowl, whisk together tahini, soy sauce, honey, lemon juice, sesame oil, and water until smooth. Season with salt and pepper.
  9. Toss the salad:
  10. Pour the dressing over the salad and mix well to coat everything evenly.
  11. Chill & serve:
  12. Refrigerate for 20 minutes to allow flavors to blend. Serve cold as a salad bowl, in wraps, or inside sandwiches.

Notes

 
Add extra lemon for more brightness.
For meal prep, store in an airtight container for up to 3–4 days.
Replace chicken with tofu or roasted sweet potatoes for a vegetarian version.
Use extra dressing as a dip or marinade—it lasts 1 week in the fridge.