Greek Chicken and Chickpea Chopped Salad with Balsamic Tahini Dressing
Prep time
Cook time
Total time
What Sunday meal prep dreams are made of! Get ready for this Greek chicken and chickpea chopped salad with spicy, roasted chickpeas and a luscious balsamic tahini dressing.
Serves: 4 servings
  • 1.5 lbs boneless, skinless chicken breasts cut into 4 equal portions
  • 2 - 15 oz. cans chickpeas, rinsed and drained
  • 2 Tbsp. Greek seasoning (see note below for recipe)
  • 2 Tbsp. olive oil
  • 3 Tbsp. tahini (sesame paste)
  • 3 Tbsp. balsamic vinegar
  • 3 Tbsp. water
  • 1 clove garlic, minced
  • 1 tsp. honey
  • Salt and pepper
  • 6 cups romaine lettuce, chopped into small, bite-sized pieces
  • 1 cucumber, peeled, halved lengthwise, seeded, and chopped into ½" pieces
  • 1 pint grape tomatoes, halved
  • ½ cup chopped pitted black olives
  • ½ red onion, finely diced
  • ½ cup chopped fresh mint
  • 3 oz. feta cheese, crumbled
  1. Preheat your oven to 425 F
  2. On a large, rimmed baking sheet place the chicken breasts and chickpeas in one, even layer.
  3. Drizzle everything with olive oil and 2 Tbsp. of Greek seasoning. Toss to evenly coat everything, and smooth it back out into the even layer.
  4. Bake the chicken & chickpeas for 25 minutes.
  5. Meanwhile, make the dressing: in a small bowl combine tahini, balsamic vinegar, water, garlic, honey, and a pinch of salt. The tahini can seize up and thicken, so add more water if needed.
  6. Next, make the salad: in a large bowl toss romaine, cucumber, tomatoes, olives, onion, mint, and feta. Season with a pinch of salt and pepper.
  7. To plate (or pack for lunches), separate the salad into 4 equal portions. Top each with a chicken breast, ¼ of the chickpeas, and ¼ of the dressing drizzled over the top.
  8. Note: if packing for lunches, make sure the dressing stays on top of the chicken and chickpeas so the salad doesn't get soggy. Toss when ready to eat.
Recipe by Ally's Cooking at