High-Protein Mediterranean Chicken & Chickpea Salad
This protein-packed Mediterranean chicken and chickpea salad is packed with bold Mediterranean flavors and plenty of healthy, nourishing ingredients.
- 2 tablespoons harissa paste
- ⅓ cup cooked chickpeas (canned, drained)
- ¼ red onion (finely chopped)
- ½ cup cooked quinoa (about)
- 1 handful baby spinach
- 25-30 feta cheese (crumbled)
- 150 g cooked chicken breast (cut into pieces)
- Prepare the chicken by cutting it into cubes and seasoning with salt, pepper, paprika, or your preferred spices. Bake at 200°C (390°F) for about 15 minutes, or until fully cooked.
- Cook the quinoa according to the package instructions until tender. Let it cool slightly.
- Assemble the salad in a jar or bowl, layering the ingredients in this order to help prevent sogginess: harissa paste, chickpeas, red onion, quinoa, baby spinach, feta cheese, and cooked chicken.
- Before serving, gently shake the jar to combine the ingredients, or transfer everything to a bowl and toss well.
- Serve cold.
Tender chicken breast is paired with chickpeas, quinoa, baby spinach, and creamy feta cheese for a balanced, protein-rich meal that’s both hearty and refreshing. Served cold, it works beautifully as a healthy lunch, light dinner, picnic meal or meal-prep option for busy weekdays.
The ingredient that truly brings this salad to life is harissa, the spicy North African chili paste known for its smoky heat and deep, aromatic flavor. Harissa adds warmth, spice, and complexity without requiring a long list of ingredients.
For the best flavor, we highly recommend using Chef’s Pencil’s homemade harissa recipe, which delivers a fresher and more vibrant taste than most store-bought versions.
