High-Protein Chicken & Chickpea Salad
Method
Drain and rinse the canned chickpeas thoroughly under cold water, then allow them to drain well or pat them dry with paper towels.
Dice the cooked chicken breast into bite-sized pieces. Chop the cucumber and tomatoes into even cubes, and thinly slice the red onion.
Finely chop the fresh herbs and add them to a large mixing bowl along with the chicken, chickpeas, and vegetables.
In a small bowl, whisk together the Skyr, lemon juice, minced garlic, smoked paprika, salt, and black pepper until smooth and creamy.
Pour the dressing over the salad ingredients.
Gently toss until everything is evenly coated and the flavors are well combined.
Divide the salad into two generous portions and serve immediately, or refrigerate for 20–30 minutes to allow the flavors to develop.
For an extra layer of flavor, lightly toast the drained chickpeas in a dry skillet with a pinch of smoked paprika for 3–4 minutes before adding them to the salad. This creates a pleasant nutty taste and firmer texture while keeping the dish satisfying and high in protein.
Nutrition Facts
Per serving
