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Sesame Chicken and Chickpea Salad

Sesame Chicken and Chickpea Salad Packed with Flavor and Health

This Sesame Chicken and Chickpea Salad is a delightful mix of protein-rich ingredients that is both flavorful and healthy.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb Chicken breast Swap with grilled tofu or tempeh for a vegetarian option.
  • 1 can (15 oz) Chickpeas Packed with fiber and protein. Substitute with other beans if desired.
  • 1 cup Cherry tomatoes Use diced regular tomatoes if necessary.
  • 2 cups Mixed salad greens Mix in spinach or arugula for variety.
  • 1 small Cucumber Zucchini slices can work in its place.
  • ¼ cup Red onion Consider green onions or shallots for a milder taste.
  • 2 tablespoon Toasted sesame seeds Substitute with chopped nuts for a different texture.
For the Dressing
  • 1 teaspoon Sesame oil Vegetable oil can be used in a pinch but will alter the flavor.
  • 2 tablespoon Extra virgin olive oil Any neutral oil can be swapped in if necessary.
  • 1 tablespoon Soy sauce Tamari is a fantastic gluten-free alternative.
  • 1 tablespoon Honey Maple syrup is a great vegan substitute.
  • 1 tablespoon Rice vinegar Apple cider vinegar can stand in when required.
  • 1 teaspoon Ginger Minced fresh ginger can be easily used as an alternative.
  • 1 clove Garlic Fresh garlic is highly recommended.
  • Salt and pepper Essential for seasoning; adjust to your liking.

Equipment

  • Grill
  • Mixing Bowl
  • Whisk

Method
 

Cooking Instructions
  1. Preheat your grill or grill pan over medium-high heat for about 5 minutes.
  2. In a small mixing bowl, combine sesame oil, soy sauce, honey, and a sprinkle of salt and pepper. Whisk until emulsified.
  3. Brush the marinade over the chicken breast and allow it to marinate for at least 10 minutes at room temperature.
  4. Grill the chicken for 6-7 minutes on each side until it reaches an internal temperature of 165°F.
  5. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
  6. In a large bowl, combine drained chickpeas, cherry tomatoes, mixed salad greens, diced cucumber, and red onion.
  7. In another bowl, whisk together olive oil, rice vinegar, grated ginger, minced garlic, and a pinch of salt.
  8. Drizzle the dressing over the salad mixture and toss until well coated.
  9. Plate the salad and top with sliced grilled chicken and toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in airtight glass containers in the fridge for up to 3 days. Keep the dressing separate until ready to serve.

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