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A row of four glass meal prep containers filled with kale, chickpeas, cucumbers, and grilled chicken cubes.
Print Recipe

High Protein Chicken and Chickpea Meal Prep Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 4 cups chopped kale, stems removed
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 0.5 cup red onion, finely diced
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahin i
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper

Instructions

  • Season chicken breasts evenly with sea salt, black pepper, and dried oregano.
  • Grill or pan-sear chicken over medium-high heat for 6 to 8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
  • Allow the chicken to rest for 5 minutes before dicing into 1-inch cubes.
  • In a large mixing bowl, combine the drained chickpeas, chopped kale, halved cherry tomatoes, diced cucumber, and red onion.
  • In a separate small container, whisk together the olive oil, lemon juice, and tahini until emulsified.
  • Distribute the vegetable and chickpea mixture evenly among four airtight meal prep containers.
  • Top each container with a portion of the diced chicken.
  • Store the dressing in small separate containers and drizzle over the salad immediately before consumption to maintain texture.