I love this Green Bean Chickpea Salad with chicken (try the vegetarian version here) because the flavors absolutely pop! And it’s an incredibly nourishing one-bowl recipe that saves time and provides my body with protein, fiber-rich carbs and healthy fat!
This one is great for Summer or anytime you want something that you can eat cold, is quick to make and doesn’t require much cooking. Eating more vegetables – and eating a VARIETY of them can support your immune system, protect against heart disease and help you maintain a healthy weight (1). They are also high in fiber, which helps regulate digestion and maintain a healthy gut microbiome.
This recipe features chickpeas which are a great source of fiber and protein which helps support healthy blood sugar management and gut health (2). I also included green beans which are also high in fiber and contain vitamins C, A, E and K. I used them raw because including a variety of fresh and cooked veggies helps you access different nutrients, since some vitamins like vitamin C are affected by heat.
Also some vitamins are fat soluble, including A, E and K (3) so the simple dressing with this salad can help unlock those nutrients so they can be better absorbed by your body. This well balanced salad is a great way to add more veggies and nutrients to your plate and it’s sure to be a hit! Enjoy!
Green Bean Chickpea Salad with Chicken
Yield: 4-6 servings
You will need: cutting board, knife, parchment paper, baking sheet, bowls, measuring cups and spoons, whisk
Key: T = Tablespoon; tsp = teaspoon 
Ingredients:
- 1 lb chicken breast
- 1 lb green beans, ends trimmed
- 2 T lemon juice (or juice of 1 lemon)
- 1 T red wine vinegar
- 1 garlic clove, minced
- 3 T olive oil
- 1 pint cherry tomatoes, halved
- 1 15-oz can chickpeas, drained and rinsed (or 1 cup dried chickpeas cooked)
- 1/2 cup parsley, chopped fine
- salt and pepper
- 4 oz feta cheese, crumbled or chopped up (optional)
Directions:
- Preheat oven to 350. Cut chicken into 1/2” pieces and distribute on a parchment lined baking sheet. Sprinkle with salt and pepper, and bake for 15 minutes, or until chicken is cooked through and lightly browned.
- While the chicken is cooking, halve cherry tomatoes and trim green bean ends. Roughly chop green beans into bite size pieces. Add tomatoes, green beans and chickpeas to a large bowl, and sprinkle with salt and pepper. Add in chicken when cooked.
- In a small bowl, mix lemon juice, vinegar, garlic and olive oil and mix together. Add a little salt and pepper to taste. Pour dressing over salad mixture, and stir to coat.
- Add feta (optionally) and parsley, and toss everything together. Allow to marinate for 10-15 minutes and give it another stir before serving. If you enjoy a little red onion or shallots as a garnish, sprinkle some on top while serving, along with any additional herbs or spices you enjoy.
Nutrition Facts
This is a super easy meal to put together with lots of variations you can try depending on your preferences and what’s in season. Let me know how you like it!
Need some help with healthy eating?
Check out my 30 Day Challenge Meal Plan!
When planning for the week, I think about:
- 2-3 breakfast options I like
- A few entrees that could double as dinner or lunch
- A couple smoothie ideas that have complimentary ingredients to give you variety with your greens
- A snack option like homemade protein muffins or an easy to make trail mix for days you’re just hungrier and want a little more to eat.
- Round out your plan with a couple of staple sides that you would like to have on hand daily like a big mixed greens salad and some rice, quinoa or easy to grab sweet potato chunks………and then make your grocery list around that.
Or, you can let me make the whole plan for you, with so many delicious, easy and healthy recipes!
The 30 Day Challenge Meal Plan includes all the recipes and grocery lists for breakfasts, smoothies, sides, snacks and entrees for 4 full weeks – with plenty of delicious options and structure to help you eat right for YOUR life!
Check out everything included in the 30 Day Challenge Meal Plan right here, and let me make your life easier!
- Liu, Rui Hai. “Health-promoting components of fruits and vegetables in the diet.” Advances in nutrition (Bethesda, Md.) vol. 4,3 384S-92S. 1 May. 2013, doi:10.3945/an.112.003517 Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3650511/
- Holscher, Hannah D. “Dietary fiber and prebiotics and the gastrointestinal microbiota.” Gut microbes vol. 8,2 (2017): 172-184. doi:10.1080/19490976.2017.1290756 Web. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5390821/
- Stevens, Sherri L. “Fat-Soluble Vitamins.” The Nursing clinics of North America vol. 56,1 (2021): 33-45. doi:10.1016/j.cnur.2020.10.003. Web. https://pubmed.ncbi.nlm.nih.gov/33549284/