Summer Chicken Salad

Nothing says summer like a refreshing salad, and this winner comes with chickpeas and a citrus tahini dressing. Packed with nutrients, this high-protein, anti-inflammatory dish is filling enough to sustain you through an active day, but light on carbs.

The spicy, sweet and tangy dressing delivers a zesty punch that complements the warm vegetables to a ‘t’, with a contrast between the creamy smoothness of the tahini, the sharp citrus of the lime and the hit of chili as a palate teaser. Plate it up in your favorite bowl, it is a colorful crowd-pleaser that is sure to become a favorite.

By Nour El Ganzoury at EAT-ducate


  • 500g chicken thighs
  • 70g chickpeas
  • 1 medium onion
  • 1 red bell pepper
  • 1 large carrot
  • Arugula
  • Lettuce
  • 3 limes
  • 1 tablespoon tahini
  • 2 tablespoons onion powder
  • 2 small chili peppers (adjust to spiciness)
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Salt & pepper to taste


  1. Marinate chicken in yogurt, 1 teaspoon onion powder and salt and pepper.
  2. Drain and rinse the soaked chickpeas and add to a pot. Cover with a few inches of water, and add ½ a teaspoon of salt. Bring to a boil, reduce heat, cover, and simmer until tender, about 90 minutes to 2 hours. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the onions, peppers, carrots, salt and pepper.
  3. Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers and carrots are tender and slightly browned, which should take around 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
  4. Put aside and use the same skillet to cook the chicken. Preheat the skillet over medium heat. Add the marinated chicken to the skillet and let cook 4-5 minutes, without touching the chicken.
  5. After 4-5 minutes, move the chicken around frequently with a spatula until all sides are browned and the chicken is cooked.

*Use up those browned bits stuck to the pan for a pan sauce! That’s right, that golden brown stuff stuck on the pan afterward creates an incredibly flavorful sauce when you add a splash of water.

The dressing:

  1. Mix tahini, lime, 1 teaspoon onion powder, 1 teaspoon each of olive oil and honey. Add chili flakes, salt and pepper to taste.
  2. Place chopped lettuce and arugula in a large salad bowl, then add vegetables and chickpeas.
  3. Slice the cooked chicken thighs and add also to the salad bowl.
  4. Drizzle with dressing.


*Soak chickpeas in water overnight if you are not going to use canned.

*Marinate the chicken for 2 hours if possible. If you don’t have time, 15 minutes will also do.

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