This salad recipe from our team feels super decadent, but it actually packs tons of nutrients—especially protein from the 1-2 punch of chicken and chickpeas!
You can make it for an easy weeknight lunch or dinner using ingredients you’ve likely already got lying around. It’s especially perfect for using up any leftover cooked or rotisserie chicken you’ve got on hand. The avocado dressing is on the heavier side, so we recommend using a nice and crisp lettuce like romaine that can stand up to it.
Chicken and Chickpea Salad With Avocado Lime Dressing
What You’ll Need
1 can chickpeas, drained and rinsed
3 tablespoons olive oil, plus more for tossing
Salt & pepper
1 avocado
1 clove garlic
1/4 cup cilantro leaves
1/4 cup Greek yogurt
2 tablespoons fresh lime juice
1/2 cup water, plus more as needed
A few handfuls of diced, cooked chicken
A few leaves of romaine or other crisp lettuces
What To Do:
Preheat oven to 400 F.
Toss chickpeas in a little olive oil and spread out evenly on a baking sheet. Season with salt and pepper. Bake until lightly crisp and browned, about 10 minutes, tossing halfway through.
Meanwhile, place in a food processor avocado, garlic, cilantro leaves, Greek yogurt, lime juice, 3 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. Blend until creamy. Add 1/2 cup water and blend again until smooth. If very thick, add more water.
In a large bowl, toss chickpeas, diced chicken, and lettuce. Dress with 1/4–1/2 cup yogurt dressing, or to taste.