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Grilled Chicken Chickpea Salad

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Grilled Chicken Chickpea Salad is a fresh and simple high-protein lunch that can be eaten cold on the go at work, the beach, or anywhere else you’re headed this summer.

Grilled Chicken Chickpea Salad
Grilled Chicken Chickpea Salad

This Grilled Chicken Chickpea Salad is topped with feta cheese, an easy and inexpensive lunch . Chickpeas are one of my favorite pantry staples – I always have a can on  hand. Each serving of this salad has 30 grams of protein, which you can increase by adding more grilled chicken or leftover chicken breast from a roasted chicken. It’s also high in fiber. More easy, budget-friendly high-protein lunch recipes are this Chickpea Tuna Salad, Spicy Canned Salmon Rice Bowl, and Savory Cottage Cheese Bowl.

how to make Grilled Chicken Chickpea Salad

Chickpeas are one of my favorite legumes so I always keep my pantry stocked with cans. It’s a great pantry staple, that’s inexpensive and loaded with fiber! If you’re on a high protein diet, you can check out all my high protein recipes here.

Grilled Chicken Chickpea Salad Ingredients

Here are the ingredients in this Greek-inspired chickpea salad.

  • Protein: Grilled chicken, chickpeas, feta
  • Vegetables: Mini cucumbers, grape or cherry tomatoes, red onion
  • Dressing: Extra virgin olive oil, lemon juice
  • Seasoning: Salt, dried oregano

How to Meal Prep

This chicken chickpea salad recipe makes enough for two servings, but feel free to double or triple the recipe to feed more people. You can meal prep this salad the night before you plan on eating it.

  1. Combine the chicken, chickpeas, and vegetables with half of the lemon juice and olive oil and sprinkle with salt.
  2. Divide into two food-storage containers, and top with feta, oregano, and the remaining lemon and oil.


  • Chickpeas: You can swap the chickpeas for canned white beans.
  • Cucumber: I used mini cucumbers, which have a thin skin and don’t require peeling. An English or Persian cucumber would also work if you can’t find the mini ones. If you buy a regular cucumber, peel the skin off as it’s thicker and more bitter.
  • Onion: Swap red onion for shallot.
  • Tomatoes: Sub sundried tomatoes for fresh.
  • Vegetables: Add avocado or bell pepper for more veggies.
  • Lettuce: Serve this chicken chickpea salad over mixed greens or chopped romaine.
  • Cheese: If you don’t like feta, skip it.
  • Herbs: Substitute dried basil or thyme for oregano or use fresh herbs.

Grilled Chicken and Chickpea SaladGrilled Chicken Chickpea Salad

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Grilled Chicken Feta Chickpea Salad

5 from 13 votes
Grilled Chicken Chickpea Salad is a fresh and simple high-protein lunch that can be eaten cold on the go at work, the beach, or anywhere else you’re headed this summer.
Course: Lunch, Meal Prep, Salad
Cuisine: American
Grilled Chicken Chickpea Salad
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Yield: 2 servings
Serving Size: 1 3/4 cups


  • 15 oz can chickpeas, rinsed and drained
  • 4 oz grilled chicken, or leftover breast from a rotisserie, diced
  • 1 tablespoon extra virgin olive oil
  • 2 mini cucumbers, chopped
  • 2 small tomatoes, sliced
  • 1/4 cup red onion
  • Juice from 1 lemon
  • 2 oz feta, crumbled
  • 1/4 tsp kosher salt
  • 1/8 teaspoon dried oregano


  • Combine chickpeas, chicken, cucumbers, tomato and red onion with 1/2 the lemon, 1/2 tablespoon olive oil and salt and toss.
  • Divide on 2 plates and top with feta, dried oregano and remaining lemon juice and olive oil.

Last Step:

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Serving: 1 3/4 cups, Calories: 462 kcal, Carbohydrates: 41 g, Protein: 34 g, Fat: 19.5 g, Saturated Fat: 6 g, Cholesterol: 73.5 mg, Sodium: 1103 mg, Fiber: 11.5 g, Sugar: 16 g


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21 comments on “Grilled Chicken Chickpea Salad”

  1. This is a perfect summer lunchtime meal that I can eat at my desk without heating! I love that it’s high protein and has a good bit of fiber. I didn’t have feta, so I added some grated parmesan, and it was delicious that way as well! Thanks Gina!

  2. Only 5 if chicken breast, right? 3 pts for 1 oz of feta and 2 pts for 1/2 T of oil and everything else is zero points? Your recipes are such a godsend for us. I can stick to my WW plan and still eat and feed my family good tasting food!

  3. seriously delish and easy to throw together. great make ahead. i did a greek marinated chicken instead of plain which was super healthy and a keeper as well.

  4. Sooooo gooood! This salad is full of flavor and easy to make! Thanks, Gina!! This will certainly be in my summer lunch rotation!

  5. This is the perfect lunch. I paired my with some naan and hummus and it was so good! This recipe is so versatile and a keeper for sure. 

  6. Has anyone used a marinated chicken? Do you think this would be good with Trader Joe’s chicken shwarma? 

  7. Made this for lunch today! It was excellent I added a pinch of garlic powder and bit of red pepper flakes for a kick and it was so good. 

    1. Anything canned is going to be high in sodium. I always look for low sodium or no salt added when buying canned products. Read labels. Sometimes the organic may have the lowest sodium content. There’s also a lot of hidden sodium in chicken. Depending on where you buy your chicken the package may say it’s injected with a 15-20% salinity solution for preservation purposes. I wouldn’t add the salt for the dressing as you’ll also get a salty bit from the feta too. As for sugar,, no idea why. On that note, I do look forward to trying this recipe this week.

  8. This is absolutely delicious!!  Crazy yummy and so easy!  I doubled the recipe and made it for dinner.  Also since my daughter would be home late I mixed everything together at the onset.  This is spectacular.  I used a rotisserie chicken.