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Chickpea & avocado salad


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Rate this recipe 4.3/5 (7 Votes)


  • 2 large boneless, skinless chicken breasts
  • Seasonings: Salt, pepper, garlic powder, chili powder
  • Mixed greens
  • Handful of sweet cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 can chickpeas, drained and rinsed
  • Balsamic glaze (find it by the balsamic vinegar at your store) or balsamic reduction (recipe below)
  • Olive oil
  • Red wine vinegar
  • Coarse salt and freshly ground black pepper


Adapted from


Step 1

If making the balsamic reduction, heat 2 cups of balsamic vinegar and ½ cup of brown sugar in a saucepan. Stir and heat until the sugar dissolves, then reduce the heat to low and cook down for 20 minutes until it becomes thick. Butterfly the chicken breasts and season them generously with the spices, coating each side. Grill or cook the chicken in a sauté pan. Let the chicken cool, then slice each breast into thin strips. To make the salad, top the mixed greens with the tomatoes, chickpeas, and grilled chicken. Drizzle with olive oil and a splash or two of red wine vinegar. Add the sliced avocado, then drizzle everything with the balsamic glaze/reduction. Finish with salt and pepper across the top.

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