Sesame Chicken and Chickpea Salad
A healthy and flavorful meal-prep winner featuring tender chicken, chickpeas, crisp vegetables, and a zesty sesame-ginger dressing. Perfect for lunch or dinner.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stir-fry/Meal Prep
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
2 boneless chicken breasts (about 1 pound), cooked and shredded
1 can (15 oz) chickpeas, drained and rinsed
1 cup shredded green or Napa cabbage
1/4 cup roasted cashews
1/4 cup sesame seeds
1 tablespoon olive oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons soy sauce (gluten-free if needed)
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
Salt and pepper to taste
Optional: 1 red bell pepper, sliced
Optional: 1/2 cup shredded carrots
Optional: 1/4 cup chopped scallions
Instructions
Preheat oven to 350°F (180°C). Combine sesame seeds and olive oil in a small bowl, then spread the seeds in a single layer on a baking sheet. Toast for 5-7 minutes, until golden and aromatic. Let cool before using.
In a large bowl, mix soy sauce, rice vinegar, honey, sesame oil, ground ginger, and garlic powder to create the dressing.
Add shredded chicken to the bowl with dressing and toss to coat.
Stir in chickpeas, cabbage, roasted cashews, and toasted sesame seeds. Add optional vegetables if desired.
Season with salt and pepper.
For meal prepping, divide the salad into airtight containers and refrigerate for up to 4 days.
Notes
The dressing can be made in advance and stored in the fridge for up to 5 days.
Adjust the sweetness or tanginess of the dressing by adding more honey or vinegar to taste.
Leftover shredded chicken can be cooked and stored separately if preferred for added freshness.
This recipe is naturally halal-friendly and free of pork, bacon, ham, lard, or alcohol.