Chickpea Couscous Salad with Crispy Chicken
This vibrant chickpea couscous salad with crispy chicken is perfect for work lunches, meal prep, or using up leftover veggies in your fridge. Packed with protein, fiber, and flavor, it’s easy to prep ahead and stays fresh for hours. The garlic-lemon-honey dressing brings everything together, while crispy chicken adds a satisfying crunch. A great way to eat clean, reduce waste, and still enjoy a delicious, filling meal.
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Chickpea Salad with Crispy Chicken – Easy, Protein-Packed & Perfect for Work
If you’re looking for a healthy, satisfying lunch that’s easy to prepare, this chickpea salad with crispy chicken is a game changer. It’s packed with fresh vegetables, loaded with protein, and comes together in under 30 minutes. Whether you’re meal prepping for the week or need a quick work lunch, this salad is your new go-to.
A Smart Way to Use Up Leftovers
One of the best things about this salad? It’s incredibly versatile. You can easily use up whatever vegetables you have left in the fridge. Tomatoes, cucumbers, bell peppers, red onion, parsley – it all works. Add some cooked couscous and canned chickpeas, and you’ve got a hearty, fiber-rich base for your salad. It’s the perfect recipe for reducing food waste while still enjoying something fresh and delicious.
Don’t have couscous? Swap it for quinoa, bulgur, or even leftover rice. Want to make it vegetarian? Just skip the chicken or swap it for grilled tofu or falafel. This recipe isn’t just about following instructions – it’s about working with what you have.
Protein-Packed and Satisfying
Let’s talk protein. Chickpeas already provide a good plant-based source of protein and fiber, but what takes this salad to the next level is the crispy oven-baked chicken. By breading and baking the chicken fillets in an airfryer or oven, you get that satisfying crunch without deep-frying. It’s a great balance of flavor and nutrition, and makes this salad not just tasty, but filling.
Because of the high protein content and slow-digesting fiber, this salad will keep you full and energized for hours – ideal for busy workdays, post-workout meals, or as a lighter dinner option.
A Honey-Mustard Dressing That Brings It All Together
No good salad is complete without a killer dressing, and this one is super simple yet full of flavor. Made with olive oil, lemon juice, mustard, honey, garlic, salt, and pepper, it brings the right balance of acidity, sweetness, and tang. It pairs perfectly with the crunch of fresh vegetables and the richness of the chicken, tying everything together into one irresistible bowl.
You can even double the dressing and keep it in a jar in the fridge – it goes great on wraps, roasted veggies, or as a quick marinade.
Meal Prep Friendly
This salad holds up really well in the fridge, which makes it perfect for meal prep. Just store the salad and dressing separately to keep everything fresh and crunchy. Add the chicken just before eating (hot or cold – both taste great). You can prepare several portions in advance and have healthy, ready-to-go meals for work or school all week long.
Why You’ll Love This Salad
- Quick to make
- Uses simple, budget-friendly ingredients
- Great for using up leftovers
- High in protein and fiber
- Ideal for work lunches or meal prep
- Customizable to your taste
Whether you’re eating at your desk, packing lunch for school, or just want to eat something healthy without spending hours in the kitchen, this chickpea salad with crispy chicken is everything you need – simple, tasty, and nourishing.
How to Make Chickpea Couscous Salad with Crispy Chicken
Chickpea Couscous Salad with Crispy Chicken
Ingredients
Method
- Finely dice all your vegetables. In a large bowl, combine couscous, chickpeas, diced tomato, cucumber, bell pepper, red onion, parsley, and any other leftover vegetables you want to use.
- Toss gently and set aside while you prepare the chicken and dressing.
- Preheat your Airfryer or oven to 200 °C (392 °F)
- Slice the chicken breast fillets if needed. Season with salt, pepper, and paprika.Coat the chicken in egg or yogurt, then press into breadcrumbs or panko to coat evenly.
- Place in the Airfryer or on a lined baking sheet and cook for 15–20 minutes, or until golden brown and crispy.
- Let the chicken rest briefly, then slice or leave whole for serving.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, minced garlic, salt, and pepper.
- Taste and adjust seasoning if needed.
- Pour the dressing over the salad and mix well to coat evenly.
- Plate the salad and top with crispy chicken.Serve warm or cold – perfect for meal prep or work lunches!