Delicious Chicken Chickpea Salad with Avocado

Are you looking for healthy recipes and in the mood for a delicious and filling protein-packed salad for an easy dinner or a satisfying lunch? Try this super healthy chicken chickpea salad today!

Delicious Chicken Chickpea Salad with Avocado

This easy healthy recipe is a creamy chicken chickpea salad recipe with avocado. It’s made with roasted chickpeas (crunchy, spicy and oh so good), juicy chicken, your salad mix of choice and a generous drizzle of a homemade creamy Italian dressing. You can make it with basil, parsley, oregano, parmesan cheese, garlic, olive oil and just a little bit of cream, just like this recipe.

I prepared everything in advance and then just kept it in the fridge stored in airtight containers for a couple of days. That way you can have a mix and match salad ready to go.

You can also add the ingredients to mason jars and keep tightly closed for up to a week in the refrigerator! These make it so easy to grab and go for lunch.

I looooove chickpeas (or garbanzo beans). They are so versatile and so good! I sneak them into my kids’ oatmeal chocolate chip cookies and make a yummy peanut butter cookie dough with them!

More chickpea salad recipes to try!
Chickpea Salad Sandwich Recipe
Chickpea and Quinoa Greek Salad
Pesto Quinoa Salad with Chickpeas

Creamy Chicken Chickpea Salad with Avocado

Ingredients
For the creamy Italian dressing
1 Tsp dried basil
1 Tsp dried parsley
1 Tsp dried oregano
1/4 cup parmesan cheese
1/3 Cup olive oil
2 Tbsp cream
2 Tbsp white wine vinegar
1 Clove garlic, minced

For the roasted chickpeas
1/2 Cup cooked chickpeas
1 Tbsp olive oil
Sprinkle of salt and pepper
1 Tsp paprika

For the salad
1 Cooked chicken breast
1/2 Avocado, sliced
3 Cups lettuce or salad mix
1/2 Cup roasted almonds
Parmesan cheese
Pepper

Directions
For the creamy Italian dressing
Add all the ingredients to a blender and pulse for 2 minutes or until everything is well incorporated. Store in a mason jar. If the dressing is too thick you can add 2 or 2 Tbsp of water to thin it out.

For the roasted chickpeas
Preheat the oven to 350 degrees. In a bowl mix the chickpeas with the olive oil, paprika and salt and pepper. Mix well until all the chickpeas are coated. Take to a baking pan and to the oven. Let them roast for 25 to 30 minutes. Remove from ove and let them cool completely before storing in an airtight container.

For the salad
In a big salad bowl mix the lettuce with the creamy Italian dressing and the roasted almonds. Top it with the sliced avocado, the roasted chickpeas, and the sliced chicken breast.
Finish it with more parmesan cheese and some cracks of pepper.

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