Grilled Lemon-Tahini Chicken Salad with Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant grilled chicken salad featuring a zesty lemon-tahini dressing and protein-rich chickpeas for a satisfying, healthy meal. This mediterranean-inspired healthy bowls (high protein) ready in about 30 minutes pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 15 min Cook: 15 min Serves 2 Mediterranean cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Rub 2 boneless skinless chicken breasts with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, coating evenly. Grill the chicken for 6-7 minutes per side until cooked through and juices run clear, about 12-14 minutes total. Remove and let rest 5 minutes.
  2. Step 2: While the chicken cooks, prepare the dressing by whisking together 3 tbsp tahini, 2 tbsp fresh lemon juice, 3 tbsp water, 1 minced garlic clove, 1 tsp honey, and 1 tbsp olive oil until smooth and creamy with no lumps.
  3. Step 3: Slice the rested chicken into 1/2-inch strips. In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1 cup drained chickpeas, and 2 tbsp chopped fresh parsley. Drizzle with the lemon-tahini dressing and toss gently to coat.
  4. Step 4: Divide the salad between plates and top with the grilled chicken strips. Serve immediately for a fresh, protein-packed meal.

Frequently asked questions

How long does Grilled Lemon-Tahini Chicken Salad with Chickpeas take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Tahini Chicken Salad with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Lemon-Tahini Chicken Salad with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Tahini Chicken Salad with Chickpeas for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Lemon-Tahini Chicken Salad with Chickpeas high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes