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Spicy Chicken & Chickpea Salad — Healthy High-Protein Recipe

Print Recipe
Prep Time 15 minutes
Servings: 1 people
Course: Lunch
Cuisine: Pakistani
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 130 g cooked lean chicken breast (lightly seasoned)
  • 120 g boiled chickpeas
  • 50 g mixed salad greens (spinach, lettuce)
  • 100 g cucumber (diced)
  • 80 g cherry tomatoes
  • 40 g red bell pepper, thin sliced
  • 2 tbsp chopped fresh coriander
  • 1 tsp extra-virgin olive oil (for dressing)
  • 1 tbsp low-fat plain yogurt
  • 1 tbsp fresh lemon juice
  • ½ tsp roasted cumin powder
  • ¼ tsp smoked paprika or chili flakes (optional)
  • Salt & freshly ground black pepper to taste.
  • 1 tsp roasted pumpkin seeds

Method
 

  1. 1- If your chicken is cold, warm it briefly in a non-stick pan with a pinch of cumin and pepper (1–2 minutes). Slice
  2. 2- In a large bowl combine the mixed greens, cucumber, cherry tomatoes, bell pepper, and boiled chickpeas.
  3. 3- Whisk dressing: mix olive oil, yogurt, lemon juice, roasted cumin, paprika (if using), salt and pepper until smooth.
  4. 4- Toss the salad with the dressing to coat evenly, then add the sliced chicken on top or mix through.
  5. 5- Finish by sprinkling 1 tsp toasted pumpkin seeds over the salad for crunch. Garnish with chopped coriander. Serve immediately.

Notes

Weight-loss tips

  • To lower calories, you can skip the 1 tsp olive oil and increase lemon + yogurt for the dressing (saves ~40 kcal).
  • Vegetarian option: swap chicken for 150 g grilled paneer or extra chickpeas + 1 boiled egg.
  • Keep dressing separate if prepping ahead; add seeds last to preserve crunch.
  • Add a small handful of leafy greens if you want more volume with minimal calories.