If you're looking for a fresh, flavor-packed salad that doubles as a meal prep dream, this Cilantro Lime Chicken Chickpea Salad is it. It's loaded with protein, bright citrusy flavor, and crunchy veggies — perfect for busy moms, healthy eaters, or anyone tired of boring salads.

This is one of those "make once, eat twice" kind of recipes — and it comes together fast. I make this when I need something hearty, refreshing, and easy to throw into lunch boxes or serve for dinner.

Why You’ll Love This Recipe

High in protein: Chickpeas + seasoned chicken = a filling, nourishing meal.
Meal prep approved: It holds up beautifully in the fridge for 3–4 days.
Flavor-forward: Zesty lime, fresh cilantro, cumin, and garlic bring it to life.
Customizable: Add avocado, feta, corn, or greens depending on what’s in your fridge.

Ingredients You’ll Need

For the Chicken:

1 lb boneless, skinless chicken thighs or breasts
Juice of 2 limes
2 tbsp olive oil
2 garlic cloves, minced
2 tbsp chopped fresh cilantro
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste

For the Salad:

1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1 avocado, diced (optional but amazing!)
1/2 jalapeño, finely chopped (optional for heat)
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

For the Cilantro Lime Dressing:

Juice of 2 limes
2 tbsp olive oil
1 garlic clove, minced
1 tsp honey or agave (optional)
1/2 tsp cumin
Salt and pepper to taste

How to Make Cilantro Lime Chicken Chickpea Salad

Step 1: Marinate the Chicken

In a bowl or blender, whisk/blend lime juice, olive oil, garlic, cilantro, cumin, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes (up to 8 hours in the fridge).

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat with a little oil. Sear the chicken for 4–6 minutes per side, depending on thickness, until golden and cooked through (165°F internal temp). Let it rest before slicing.

Step 3: Make the Salad

In a large bowl, toss chickpeas, tomatoes, cucumber, red onion, avocado, cilantro, and jalapeño.

Step 4: Mix the Dressing

Whisk together lime juice, olive oil, garlic, honey, cumin, salt, and pepper.

Step 5: Assemble

Pour the dressing over the salad and toss well. Top with sliced cilantro lime chicken and a sprinkle of extra cilantro or lime wedges for garnish.

Mom Tips:

Kid-friendly version: Skip the jalapeño and serve the chicken sliced with a little cheese on top.
Time-saver: Use pre-cooked chicken or rotisserie chicken in a pinch.
Lunch box idea: Pack the salad and chicken separately in bento boxes for easy weekday meals.

Variations & Add-Ins:

Add grilled corn or roasted sweet potato for more color and flavor.
Crumble in feta or cotija cheese.
Serve over rice or leafy greens to turn it into a hearty bowl.

Storage Notes

This salad keeps well in the fridge for up to 3–4 days (just add avocado right before serving to keep it fresh). Great for meal prep, picnics, or a light summer dinner.

Tried This Recipe?

Tag me @HomeCookVibe on Instagram and show me your plate! I love seeing your versions of these recipes — especially if you give it your own twist.

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Cilantro Lime Chicken Chickpea Salad (Protein-Packed + Summer-Approved!)