Salatat Hummus ma’ Dajaj Mashwi (Chickpea Salad with Grilled Chicken, Cucumber & Tomatoes)

A bright, protein-packed Middle Eastern-inspired lunch salad with fiber-rich chickpeas, lean grilled chicken, and crisp vegetables—light yet satisfying for steady afternoon energy.

Ingredients

• 1 lb (450g) boneless, skinless chicken breast
• 2 (15 oz / 425g) cans chickpeas, drained and rinsed well
• 1 large cucumber, diced (about 2 cups)
• 2 cups cherry tomatoes, halved (or 3 medium tomatoes, diced)
• 1/2 medium red onion, very finely diced
• 1/2 cup chopped fresh parsley (or a mix of parsley + mint if you have it)
• 1/4 cup extra-virgin olive oil, divided
• 3 tbsp lemon juice (about 1 large lemon)
• 2 garlic cloves, finely grated or minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika (or sweet paprika)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Optional (pantry staple): pinch of red pepper flakes for gentle heat

Method

• 1

  Step 1: Marinate the chicken

  Pat chicken dry. In a bowl, mix **2 tbsp olive oil**, **1 tbsp lemon juice**, **half the garlic**, **cumin**, **coriander**, **paprika**, **salt**, and **pepper**. Coat chicken thoroughly. Let sit while you prep the salad (even 10 minutes makes a difference).

• 2

  Step 2: Prep the salad base

  In a large bowl, combine **chickpeas**, **cucumber**, **tomatoes**, **red onion**, and **parsley**. Toss to distribute the herbs and veg evenly.

• 3

  Step 3: Make the lemon-garlic dressing

  In a small bowl, whisk **remaining olive oil (2 tbsp)**, **remaining lemon juice (2 tbsp)**, and **remaining garlic**. Add a pinch of **salt** and **black pepper** (and **red pepper flakes** if using). Taste: it should be bright and punchy—adjust lemon/salt as needed.

• 4

  Step 4: Grill (or pan-sear) the chicken

  Heat a grill pan or skillet over **medium-high**. Cook chicken **5–6 minutes per side**, or until deeply golden with light char spots and the thickest part reaches **165°F / 74°C**.

• 5

  Step 5: Rest, slice, and toss

  Rest chicken **5 minutes** (keeps it juicy), then slice thinly against the grain. Pour dressing over the salad and toss well. Top with sliced chicken and any resting juices from the cutting board (that’s flavor).

• 6

  Step 6: Serve

  Serve immediately for maximum crunch, or chill **15–30 minutes** for a more marinated, shawarma-adjacent vibe.

Tips

• **Health boost, naturally:** Chickpeas add **fiber + slow-digesting carbs**, chicken brings **lean protein**, and the cucumber/tomatoes provide **hydration and antioxidants**—ideal for a lunch that won’t weigh you down.
• **Make-ahead:** Chop veg and mix dressing up to **2 days** ahead. Store separately. Grill chicken up to **3 days** ahead; slice just before serving.
• **Storage:** Keeps **3 days** in the fridge. If storing, keep cucumbers slightly larger dice to stay crisp.
• **No grill pan?** Use a regular skillet (best with a light film of oil). Don’t move the chicken for the first 3–4 minutes to develop color.
• **What to serve with:** Great as-is, or with a side of **warm whole-grain pita** (if you have it) and extra lemon wedges.

Nutrition (per serving, estimate)