Chickpea Chicken Salad Bowl

This is the perfect meal-in-a-bowl! Great for lunch or supper with tons of protein from the chickpeas and chicken along with delicious complex carbohydrates, including fibre from the chickpeas, veggies and couscous

Course Dinner & Main Course, Salad

Key Ingredient Chickpeas

Prep Time 10

Total Time 10

Servings bowls

Calories 654

Ingredients

Chickpea Chicken Salad

1 lemon
2 Tbsp (30 mL) olive oil
2 cloves garlic, minced
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) crushed red pepper
3 cups (750 mL) diced, cooked chicken
2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1/2 red onion, minced
1/4 cup (60 mL) fresh, chopped dill

Lemon Tahini Dressing

1/4 cup (60 mL) tahini
1 Tbsp (15 mL) honey
2-3 Tbsp (30-45 mL) cold water, to thin

Salad Bowl

2 cups (500 mL) cooked couscous
1 pint (283 g) grape tomatoes, halved
1/2 cup diced cucumber
1/4 cup (60 mL) sliced olives
3 Tbsp (45 mL) toasted sesame seeds
pita or naan for serving, optional

Instructions

Zest and juice lemon. Divide between a small and a large bowl, then set aside the small bowl for the tahini dressing.
Add oil, garlic, and spices to the large bowl and whisk to combine.
Add chicken, chickpeas, onion, and dill to the large bowl. Stir well to combine and set aside.
Add tahini, honey, and a pinch of salt to the small bowl with the reserved lemon juice and zest. Stir to combine. If needed, slowly add cold water, stirring constantly, until the dressing is thin enough to drizzle. Set aside.
Divide chickpea chicken salad, couscous, tomatoes, cucumbers, and olives between 4 bowls. Drizzle with dressing and sprinkle with sesame seeds.
Serve with pita, if desired.

Notes

A 19 oz (540 mL) can of chickpeas, drained & rinsed will yield 2 cups (500 mL) cooked chickpeas.

Nutrition