Chicken Chickpea Salad

Prep Time: 20 minutes

Cooking Time: 10 minutes

Servings: 12

Want something healthy and delicious but don’t have a lot of time? This Chicken Chickpea Salad can be whipped up in just 20 minutes. Or, refrigerate overnight and brown-bag your lunch. Try it in pita halves – something fun for the whole family.


  • 2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillet, sliced in half horizontally to create four fillets
  • 2 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/2 teaspoon paprika
  • 1 teaspoon oregano
  • 3 (15-ounce) cans chickpeas, drained
  • 8 tablespoons olive oil, divided
  • 6 tablespoons lemon juice
  • 1/4 teaspoon cumin
  • 1/4 cup diced red onion
  • 2 cups seedless cucumber, peeled, ¼" sliced and quartered
  • 1 (10-ounce) package cherry tomatoes, quartered
  • 1 (2.25-ounce) can sliced ripe black olives, drained
  • 3 ounces feta cheese

Nutritional Information (PER SERVING)

Calories: 270
Fat: 14g
Saturated Fat: 3g
Sodium: 430mg
Carbohydrate: 17g
Sugars: 1g
Protein: 18g


  1. Mix 1 teaspoon salt, ½ teaspoon black pepper, paprika and oregano in a small bowl. Season chicken and set aside.
  2. In a large bowl, mix chickpeas, 5 tablespoons olive oil, lemon juice, cumin, red onion, cucumber, tomatoes, black olives, 1 teaspoon salt and ¼ teaspoon black pepper. Set aside.
  3. Heat 3 tablespoons olive oil in a 12-inch skillet over medium high heat. Add chicken breast fillets. Cook 4 to 5 minutes per side or until internal temperature reaches 165°F. Remove chicken from skillet and cut into 1" pieces.
  4. Add cooked chicken to chickpea mixture. Mix well.
  5. Add cheese. Mix well.
  6. Refrigerate overnight for best flavor.