Best 4 Spicy Chicken Chickpea Salad Recipes

**Spicy Chicken Chickpea Salad: A Flavorful and Refreshing Summer Dish**

As the summer sun shines brightly, it's time to indulge in light, refreshing, and flavorful dishes that tantalize your taste buds. Our Spicy Chicken Chickpea Salad is a culinary delight that perfectly captures the essence of summer. This salad is a harmonious blend of succulent chicken, protein-packed chickpeas, crisp vegetables, and a zesty dressing that awakens your senses. With its vibrant colors and enticing aroma, this salad is sure to be the star of your next picnic, barbecue, or potluck gathering.

**Explore a Culinary Journey with Three Recipe Variations:**

1. **Classic Spicy Chicken Chickpea Salad:** Experience the timeless combination of tender chicken, creamy chickpeas, crunchy celery, and red onion, all tossed in a tangy dressing. This classic recipe embodies the essence of simplicity and flavor.

2. **Mediterranean-Inspired Chicken Chickpea Salad:** Embark on a culinary adventure with this Mediterranean-inspired twist. Grilled chicken, sun-dried tomatoes, Kalamata olives, and feta cheese add a delightful complexity to this delightful salad.

3. **Thai-Style Chicken Chickpea Salad:** Experience the vibrant flavors of Thailand with this exotic variation. Succulent chicken, crunchy peanuts, shredded carrots, and a spicy peanut dressing create a symphony of flavors that will transport your taste buds to the vibrant streets of Bangkok.

**Additional Insights:**

* Preparation Time: 30 minutes
* Cooking Time: 15 minutes
* Total Time: 45 minutes
* Serving Size: 4-6 people

**Dietary Preferences:**

* Gluten-free
* Can be adapted for vegan and vegetarian diets

**Essential Ingredients:**

* Chicken breasts or thighs
* Canned chickpeas
* Celery
* Red onion
* Dressing ingredients (varies based on recipe variation)

**Recipe Highlights:**

* Easy-to-follow instructions for each recipe variation
* Step-by-step guide to ensure perfect results
* Tips for selecting the freshest ingredients
* Detailed nutritional information for each serving

**The Spicy Chicken Chickpea Salad is a versatile dish that can be enjoyed in various ways:**

* As a refreshing lunch or dinner option
* Served on a bed of mixed greens as a light and healthy salad
* Stuffed into pita bread or tortillas for a satisfying wrap
* As a colorful addition to your next party or potluck spread

Join us on this culinary adventure as we explore the delightful flavors of the Spicy Chicken Chickpea Salad. With its three tantalizing variations, this salad promises to be a summertime favorite that will leave you craving more.

Here are our top 4 tried and tested recipes!

SPICY CHICKPEA SALAD

Spicy Chickpea Salad image

Provided by Guy Fieri

Categories side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 clove garlic, minced
1 serrano pepper, seeded, ribs removed and finely diced
1/2 small red onion, diced
1/2 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 pint cherry tomatoes, halved
1/2 bunch mint, leaves roughly chopped
1/2 bunch cilantro, leaves roughly chopped
1 head butter lettuce, shredded

Steps:

Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.
Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Spiced Chickpea Salad With Tahini and Pita Chips image

This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.

Provided by Julia Moskin

Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

Ingredients

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

Steps:

Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

SPICY CHICKEN SALAD

Spicy Chicken Salad image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups shredded chicken
1 jalapeno, finely chopped
1 red onion, finely chopped
1 red pepper, chopped
2 scallions, thinly sliced
1 avocado, peeled and diced
1/2 cup chopped cilantro
3 tablespoons lime juice
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
Splash of hot sauce
Salt
Pepper
1/2 cup olive oil

Steps:

Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.

SPICY CHICKEN & CHICKPEA SALAD

Spicy Chicken & Chickpea Salad image

A delicious and healthy composed-style salad that you can make as spicy as you wish. I love the whole thing, but I especially love the bite of the lemon juice and chili oil in the green salad. And the chickpea salad is a meal in itself! Makes a great lunch or light dinner, substantial but not overly filling.

Provided by EdsGirlAngie

Categories Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 boneless skinless chicken breast halves, cut into strips
1 1/2 teaspoons ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 (15 ounce) cans chickpeas, drained and rinsed
1 cup plain yogurt
1 tablespoon curry powder
1 tablespoon lemon juice
1/2 teaspoon salt
3/4 cup chopped red bell pepper
1/4 cup diced red onion
2 jalapeno peppers, seeded and minced
3 tablespoons chopped fresh cilantro
2 tablespoons chopped of fresh mint
2 1/2 cups fresh spinach, torn
3 1/2 cups red leaf lettuce, torn
2 tablespoons lemon juice
1 tablespoon hot curry oil

Steps:

Combine all ingredients for the chicken; cover and chill together for at least an hour.
Combine all ingredients for the chickpeas; cover and chill together.
Saute"marinated" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
Chill the cooked chicken.
Toss together the spinach and lettuce.
Drizzle with the lemon juice& chili oil.
Serve green salad with a portion of chickpeas and chicken.

Tips:

For the best flavor, use fresh, ripe tomatoes and cucumbers.
If you don't have any cooked chicken, you can use a rotisserie chicken or canned chicken.
To make the salad more spicy, add a pinch of cayenne pepper or chili powder.
If you want a creamier salad, add a dollop of Greek yogurt or sour cream.
Serve the salad immediately or chill it for later.

Conclusion:

This spicy chicken chickpea salad is a delicious and easy-to-make dish that is perfect for lunch or dinner. It is packed with flavor and nutrition, and it is sure to please everyone at your table. So next time you are looking for a quick and healthy meal, give this salad a try!