Grilled Lemon-Tahini Chicken Salad with Chickpeas

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant grilled chicken salad featuring a zesty lemon-tahini dressing and protein-rich chickpeas for a satisfying, healthy meal. This Mediterranean-inspired healthy bowl recipe (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.

Ingredients

• 2 (about 12 oz total) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup canned chickpeas, drained and rinsed
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 2 tbsp fresh parsley, chopped
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 3 tbsp water
• 1 clove garlic, minced
• 1 tsp honey

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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.