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Chickpea and Grilled Chicken Salad with Beetroot, Carrots, and Feta Recipe

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4 from 3 reviews

This Chickpea Chicken Salad is a fresh, nutritious, and flavorful dish featuring tender air-fried chicken breast, cooked beetroot and baby carrots, chickpeas, and mixed greens, all tossed with a tangy honey mustard dressing and topped with feta cheese and fresh parsley. Perfect for a light lunch or a wholesome dinner, this salad combines vibrant colors and textures with balanced nutrition.

Ingredients

Protein & Vegetables

  • 10 oz skinless boneless chicken breast
  • 6 oz canned chickpeas, drained
  • 4 oz baby carrots
  • 6 oz beetroot
  • 3 oz mixed lettuce, shredded into large pieces

Cheese & Herbs

  • 1 oz feta cheese
  • 2 tbsp parsley, chopped

Dressing & Seasonings

  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 2 tbsp olive oil (divided)
  • 1 tsp traditional Dijon mustard
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Instructions

  1. Prepare the Chickpeas: Drain the canned chickpeas thoroughly and place them on a clean plate to be ready for assembling later.
  2. Prepare the Chicken: Pat the chicken breast dry gently with paper towels to remove excess moisture for better seasoning adherence.
  3. Chop the Parsley: Gather the parsley leaves, thinly slice them, then rock a knife over the slices several times until finely chopped.
  4. Make the Dressing: In a small bowl, whisk together ground black pepper, lemon juice, honey, 1 tablespoon olive oil, and Dijon mustard until well combined and smooth.
  5. Season the Chicken: Rub the chicken breast evenly with 1 tablespoon olive oil, then dry season with garlic powder and paprika. Let it marinate for 5 minutes to absorb the flavors.
  6. Cook the Beetroot and Carrots: Bring water to a boil in a pot, then add the baby carrots and beetroot. Boil for 10 minutes, then remove the carrots but continue cooking the beetroots for an additional 20 minutes until tender.
  7. Air-Fry the Chicken: Place the seasoned chicken breast in an air fryer set at 370°F (188°C) and cook for 15 minutes until cooked through and slightly crisp on the outside.
  8. Cut the Foods: Slice the cooked carrots lengthwise in half. Peel the beetroot skin off and cut into medium-sized cubes. Slice the cooked chicken breast into medium-sized cubes.
  9. Assemble the Salad: Lay the shredded mixed lettuce on serving plates, then top evenly with the carrots, beetroot cubes, chicken cubes, and drained chickpeas. Sprinkle with feta cheese and chopped parsley for garnish.
  10. Drizzle the Dressing: Pour the prepared dressing evenly over each salad plate and serve immediately for a fresh and satisfying meal.

Notes

  • Marinating the chicken briefly helps enhance the flavor, but you can marinate longer if time permits.
  • Be sure to peel the beetroot after cooking, as the skin is tough and not pleasant to eat raw.
  • If you don’t have an air fryer, you can bake the chicken at 375°F for about 20-25 minutes or until fully cooked.
  • Adjust the honey in the dressing to your preferred sweetness level.
  • Use fresh lemon juice for the best tangy flavor in the dressing.
  • This salad is great for meal prep; store components separately and assemble just before eating to maintain freshness.

Find it online: https://marthatasty.com/chickpea-and-grilled-chicken-salad-with-beetroot-carrots-and-feta-recipe/