Go Back

Cilantro Lime Chicken Chickpea Salad (Protein-Packed + Summer-Approved!)

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 servings
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 lb boneless skinless chicken thighs or breasts
  • Juice of 2 limes
  • 2 tablespoon olive oil
  • 2 garlic cloves minced
  • 2 tablespoon chopped fresh cilantro
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • ½ cup cucumber diced
  • ¼ cup red onion finely chopped
  • 1 avocado diced (optional but amazing!)
  • ½ jalapeño finely chopped (optional for heat)
  • ¼ cup fresh cilantro chopped
  • Salt and pepper to taste
  • Juice of 2 limes
  • 2 tablespoon olive oil
  • 1 garlic clove minced
  • 1 teaspoon honey or agave optional
  • ½ teaspoon cumin
  • Salt and pepper to taste

Instructions

  • Step 1: Marinate the Chicken In a bowl or blender, whisk/blend lime juice, olive oil, garlic, cilantro, cumin, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes (up to 8 hours in the fridge).
  • Step 2: Cook the Chicken Heat a large skillet over medium-high heat with a little oil. Sear the chicken for 4–6 minutes per side, depending on thickness, until golden and cooked through (165°F internal temp). Let it rest before slicing.
  • Step 3: Make the Salad In a large bowl, toss chickpeas, tomatoes, cucumber, red onion, avocado, cilantro, and jalapeño.
  • Step 4: Mix the Dressing Whisk together lime juice, olive oil, garlic, honey, cumin, salt, and pepper.
  • Step 5: Assemble Pour the dressing over the salad and toss well. Top with sliced cilantro lime chicken and a sprinkle of extra cilantro or lime wedges for garnish.