Chickpea Chicken Salad with Lemon Tahini Dressing

Chickpeas and chicken are the perfect partners is this versatile make once, eat three times recipe! This recipe is great as a salad or sandwich filling on its own, or use it as the base for a grain bowl or wrap for lunch tomorrow.

Course Dinner & Main Course, Salad

Key Ingredient Chickpeas

Prep Time 10

Total Time 10

Servings servings

Calories 481

Ingredients

Filling

1 lemon
2 Tbsp (30 mL) olive oil
2 cloves garlic, minced
½ tsp (2 mL) cumin
½ tsp (2 mL) salt
¼ tsp (1 mL) paprika
¼ 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)
½ red onion, minced
¼ cup (60 mL) fresh, chopped dill
¼ cup (60 mL) tahini
1 Tbsp (15 mL) honey
2-3 Tbsp (30-45 mL) cold water, to thin

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.
Store salad in an airtight container in the fridge for up to 5 days. Store dressing in an airtight container in the fridge for up to a week, whisking to combine once more when ready to use.

Notes

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

Nutrition