Sesame Chicken and Chickpea Salad with chopped cabbage, green onions, and roasted cashews are your go-to for make-ahead, high-protein weekday lunches. It’s filling, flavorful, and super easy to prepare.
Why You’ll Love This Chicken and Chickpea Salad
- Quick and Easy: This salad is ready in just 30 minutes with minimal cooking. You can even use rotisserie chicken to skip the cooking entirely!
- Healthy: Packed with protein, fiber, and heart-healthy fats, this salad is not just satisfying but also good for you. It’s similar to my Mediterranean Lentil Salad, loaded with the same powerhouse nutrients.
- Make-Ahead Friendly: Just like my Chicken Cashew Salad, the components of this salad hold up well, so you can prep it in advance without worrying about sogginess.
- Flavorful: The sesame-ginger dressing is the perfect balance of savory and sweet, with a fresh kick from ginger.
This recipe is part of a Meal Prep Salad series I’m sharing on Instagram. With fall around the corner and days getting shorter (and busier), we all need easy, healthy meals. This chicken and chickpea salad is just the first of many recipes to help you crush weekday lunches!
If you’re looking for more ideas, don’t miss my Kale and Sweet Potato Salad, Broccoli Quinoa Salad, and Thai Quinoa Salad.
The Ingredients
- Chicken: You can either sauté boneless, skinless chicken breasts and dice them, or use shredded rotisserie chicken. If you want a vegetarian option, baked tofu is a great alternative.
- Chickpeas: One can of chickpeas adds both protein and fiber.
- Cabbage: I like red cabbage for its vibrant color, but any type—green, savoy, Napa, or even kale—will work. You can also use a coleslaw mix.
- Green Onions: Use both the white and green parts for extra flavor.
- Cashews: Roasted, salted cashews add richness and flavor. Almonds or pumpkin seeds are good substitutes if you prefer.
- Carrots: Matchstick carrots add color, crunch, and a touch of sweetness.
- Sesame Oil: Toasted sesame oil is best for its deep, nutty flavor.
- Rice Vinegar: A milder vinegar that brightens up the dressing with its acidity.
- Ginger: Fresh ginger is essential. Grate it finely or mince it for the best flavor.
- Honey: Just a bit of honey balances out the vinegar in the dressing.
For the full ingredient list and exact amounts, check the recipe card below.
The Directions
Step 1: Cook the Chicken
Coat the chicken with olive oil, then season with salt, pepper, and garlic powder (if you like). Sauté over medium heat until the chicken reaches 165ºF. Let it rest before dicing.
Step 2: Prepare the Dressing
In a bowl, combine sesame oil, rice vinegar, honey, ginger, and salt. Whisk everything together until smooth.
Step 3: Assemble the Salad
In a large bowl, mix the cabbage, chickpeas, carrots, green onions, and cashews. Add the diced chicken and drizzle with the dressing. Toss it all together and enjoy!
Recipe Variations
- Make It Vegan: Replace the chicken with a block of baked tofu. You can buy pre-baked tofu or bake or sauté extra-firm tofu yourself.
- Add Spice: Fresh chopped jalapeño is a great spicy addition. You could also mix in some chili crisp or chili oil to the dressing.
- Add Rice or Noodles: For a heartier salad, add a scoop of cooked white rice or rice noodles (or even dry ramen noodles).
Storage Tips
- To Store: Keep the salad in an airtight container in the refrigerator for up to 3 days. You can enjoy leftovers cold, or let them sit at room temperature for 30 to 60 minutes before eating for a more flavorful experience.
Note: I don’t recommend freezing this salad.
Equipment
- Mixing bowl
- Skillet
Ingredients
- 1 lb. boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- Kosher salt and black pepper to taste
- Extra-virgin olive oil for cooking
- 2 to 3 cups shredded or finely chopped cabbage (red or green) (or coleslaw mix)
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 cup matchstick (shredded) carrots
- 1/2 cup finely chopped green onion (scallions)
- 1/2 cup roasted, salted cashews, roughly chopped
- Toasted sesame seeds for garnish (optional)
Sesame-Ginger Dressing
- 1/3 cup toasted sesame oil
- 1/3 cup rice vinegar
- 2 Tbsp. honey
- 1 Tbsp. minced fresh ginger
- 1/2 tsp. kosher salt
Instructions
- *Note: this salad is best when made ahead (which is what makes it an excellent meal prep option!). I suggest prepping it at least 1 to 2 hours ahead of time to give the dressing a chance to soften the cabbage and flavor the remaining ingredients. Season chicken generously with kosher salt and black pepper (I also like using a little garlic powder) and lightly drizzle with olive oil. Sear chicken in a skillet over medium heat on each side for 5 to 7 minutes, depending on thickness, until the internal temperature reaches 165ºF. Transfer to a plate or cutting board and let rest while you prepare the remainder of the salad.
- Prepare the dressing by combining sesame oil, vinegar, honey, ginger, and salt in a large liquid measuring cup or glass jar; whisk well to combine.
- Place cabbage, chickpeas, carrots, green onion, and cashews in a large bowl. Season salad components with a pinch of kosher salt. Cut chicken breasts into small pieces and add to bowl. Pour dressing overtop and toss well to combine. Garnish with toasted sesame seeds, if desired.
Notes
- To Store. Refrigerate in an airtight container and this salad will last for 3 days. Enjoy leftovers chilled, or remove from the fridge 30 to 60 minutes before eating for a salad closer to room temperature.
NUTRITION INFORMATON: Serving: 2.5cups | Calories: 498kcal | Carbohydrates: 34g | Protein: 33g | Fat: 27g | Saturated Fat: 4g | Sodium: 698mg | Fiber: 8g | Sugar: 14g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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