Are you looking for a vibrant, protein-packed dish that’s bursting with flavor and easy to whip up? This Sesame Chicken and Chickpea Salad is your answer!
It is Combining tender, sesame-crusted chicken with crunchy chickpeas, fresh greens, and a tangy sesame dressing, this salad is a perfect balance of textures and tastes.
Whether you’re meal-prepping for the week or serving a crowd, this recipe is versatile, healthy, and oh-so-delicious.
Let’s dive into why this dish will become your new go-to and how to make it shine on your table.
Why You’ll Love This Recipe
Bold Flavors: The chicken coated in sesame seeds goes well with a tangy sesame dressing.
Nutrient-Dense: It’s full of protein from chicken and chickpeas, and has fiber and vitamins from fresh vegetables.
Versatile: Great for lunch, dinner, or meal prep, and you can easily change it to fit your taste.
Quick and Easy: Ready in less than 30 minutes, perfect for busy nights.
Crowd-Pleaser: Ideal for family meals, potlucks, or hanging out with friends.
Ingredients
For the Sesame Chicken
2 boneless, skinless chicken breasts (about 1 lb)
2 tbsp sesame seeds (white or black)
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Chickpea Salad
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp smoked paprika
4 cups mixed greens (arugula, spinach, or romaine)
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/4 red onion, thinly sliced
1 avocado, diced
1/4 cup crumbled feta cheese (optional)
For the Sesame Dressing
3 tbsp tahini
2 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp honey
1 tbsp soy sauce (low-sodium)
1 garlic clove, minced
2–3 tbsp water (to thin the dressing)
Salt and pepper to taste
Instructions
Prepare the Chickpeas: Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, smoked paprika, and a pinch of salt.
Spread them on a baking sheet and roast for 15–20 minutes until crispy. Set aside to cool.
Cook the Sesame Chicken: In a small bowl, mix sesame seeds, garlic powder, smoked paprika, salt, and pepper. Rub chicken breasts with olive oil, then coat with the sesame seed mixture.
Heat a skillet over medium heat, add a drizzle of olive oil, and cook chicken for 5–6 minutes per side until golden and cooked through (internal temperature of 165°F).
Let rest for 5 minutes, then slice thinly.
Make the Sesame Dressing: In a small bowl, whisk together tahini, sesame oil, lemon juice, honey, soy sauce, minced garlic, and water until smooth.
Adjust thickness with more water if needed. Season with salt and pepper.
Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and roasted chickpeas.
Top with sliced sesame chicken. Drizzle with sesame dressing and toss gently. Sprinkle with feta cheese if using.
Serve: Divide the salad into bowls and serve immediately, or store components separately for meal prep.
Tips
Crispier Chickpeas: Pat chickpeas dry with a paper towel before roasting to ensure maximum crunch.
Even Chicken Cooking: Pound chicken breasts to an even thickness for uniform cooking.
Dressing Consistency: Adjust the dressing’s thickness by adding water gradually to suit your preference.
Make It Quick: Use pre-washed greens and pre-roasted chickpeas to save time.
Flavor Boost: Toast sesame seeds lightly before coating the chicken for an extra nutty flavor.
Variations and Substitutions
Protein Swap: Replace chicken with grilled tofu, shrimp, or salmon for a different protein profile.
Grain Addition: Add cooked quinoa, farro, or couscous for a heartier salad.
Veggie Variations: Swap in veggies like bell peppers, shredded carrots, or roasted sweet potatoes.
Dressing Alternatives: Use a peanut-based dressing or a simple lemon vinaigrette for a different flavor.
Serving Suggestions
Lunch: Pack it in a mason jar for a portable, healthy meal.
Dinner: Serve with warm pita bread or a side of roasted vegetables for a complete meal.
Gatherings: Present on a large platter for a stunning centerpiece at potlucks or barbecues.
Pairings: Pair with a refreshing iced tea, sparkling water, or a light fruit smoothie.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the roasted chickpeas and sesame dressing up to 3 days in advance. Store in airtight containers in the fridge.
Cook the chicken a day ahead and refrigerate. Slice just before assembling to maintain freshness.
Storing
Store assembled salad (without dressing) in an airtight container in the fridge for up to 2 days.
Keep dressing separately to prevent soginess. Store dressing in a jar for up to 5 days.
Freezing
Freeze cooked sesame chicken in an airtight container for up to 2 months. Thaw in the fridge overnight before using.
Chickpeas and fresh veggies are not freezer-friendly, so prepare those fresh.
Dietary Needs: Skip the feta for a dairy-free version, or use gluten-free soy sauce for a gluten-free salad.
FAQs
Q. Can I make this salad vegan?
Yes! Swap the chicken for grilled tofu or tempeh and use maple syrup instead of honey in the dressing.
Q. How can I make the chickpeas extra crispy?
Ensure chickpeas are thoroughly dried before roasting, and spread them evenly on the baking sheet to avoid overcrowding.
Q. Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce in the dressing.
Q. Can I use store-bought dressing?
Absolutely, but homemade sesame dressing adds a fresh, authentic flavor that’s hard to beat.
Q. How long does the dressing last?
The sesame dressing stays fresh in the fridge for up to 5 days. Shake or whisk before using.
Conclusion
In conclusion, this Sesame Chicken and Chickpea Salad is more than just a meal—it’s a celebration of fresh ingredients, bold flavors, and healthy eating.
With its crunchy chickpeas, tender sesame-crusted chicken, and creamy dressing, it’s a dish that’s as satisfying as it is nutritious.
Whether you’re looking for a quick weeknight dinner, a meal prep staple, or a crowd-pleasing dish for your next gathering, this salad delivers.
Try it today, and let its vibrant flavors make it a regular in your kitchen!
Read More:- Moroccan Inspired Chickpea Quinoa Salad
Sesame Chicken and Chickpea Salad
Ingredients
- Sesame Chicken: 2 chicken breasts 2 tbsp sesame seeds, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
- Chickpea Salad: 1 can 15 oz chickpeas, 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, 4 cups mixed greens, 1 cup cherry tomatoes, 1 cucumber, 1/4 red onion, 1 avocado, 1/4 cup feta (optional)
- Sesame Dressing: 3 tbsp tahini 2 tbsp sesame oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tbsp soy sauce, 1 garlic clove, 2–3 tbsp water, salt, pepper
Instructions
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, paprika, and salt. Roast for 15–20 minutes.
- Mix sesame seeds, garlic powder, paprika, salt, and pepper. Coat chicken with olive oil and sesame mixture. Cook in a skillet over medium heat for 5–6 minutes per side. Rest for 5 minutes, then slice.
- Whisk tahini, sesame oil, lemon juice, honey, soy sauce, garlic, and water for dressing.
- Combine greens, tomatoes, cucumber, onion, avocado, and chickpeas. Top with chicken and dressing. Serve immediately.
