Crunchy Chickpea & Herb Salad
This vibrant chickpea & herb salad is fresh and packed with texture—from crunchy pistachios and crisp cucumber to creamy feta cheese and grilled chicken. Tossed in a bright lemon-honey vinaigrette, it’s the perfect protein-packed lunch or easy side that feels light, flavorful, and satisfying.
Ingredients
Salad
1 large head of kale, finely chopped
1 can chickpeas, drained and rinsed
½ large cucumber, quartered
¼ red onion, finely chopped
¼ cup green onion, finely chopped
1 cup fresh parsley, finely chopped
½ cup fresh mint, finely chopped
½ cup pistachios, crushed
½ cup feta
3 chicken breasts, grilled and chopped
Lemon Honey Dressing
¼ cup olive oil
1 tbsp honey
Juice of 1 lemon
2 tbsp apple cider vinegar
½ tbsp Italian seasoning
Salt & pepper, to taste
Instructions
Prep the base: Open the canned chickpeas and drain them under cold water. In a large bowl, combine the kale, chickpeas, cubed chicken, cucumber, red onion, and green onion.
Add the herbs: Stir in the parsley and mint for a fresh, bright flavor.
Make the dressing: In a small bowl or jar, whisk together the olive oil, honey, lemon juice, apple cider vinegar, Italian seasoning, salt, and pepper until emulsified.
Toss the salad: Pour the dressing over the salad and mix until everything is evenly coated. You may not need all the dressing; pour a little at a time.
Finish with texture: Fold in the crushed pistachios and feta.
Taste & adjust: Add more lemon, salt, or honey to balance the flavors if you feel it’s needed.
Serve chilled or at room temperature. This salad gets even better after 20–30 minutes in the fridge. I loved it the next couple of days in the fridge as well, great for meal prep! Enjoy!!!
Tips!!!
This salad is amazing for meal prep—store it in an airtight container for up to 4 days. If you are looking for a different protein serve it with grilled shrimp or a fresh white fish. Another tip is adding avocado when you eat it, I just don’t like to store the salad with avocado because it browns.
