Chicken, Avocado and Crispy Chickpea Salad For All!

Chicken, Avocado, and Crispy Chickpea salad 

I find myself always trying new dishes for lunch.  Sometimes I just use what I can find, and with the right amount of lemon and spices ,anything can be amazing. This is one of my favorite healthy salads that allows me to incorporate some Mexican spices, and it is just fantastic! 


Yield:  2 servings


4 chicken thighs

1 tablespoon of avocado oil

2 tablespoons of lime juice

¼ tablespoon of paprika

¼ tablespoon of garlic powder

½ tablespoon of onion powder

¼ tablespoon of cumin

¼ tablespoon of dry oregano

For the Salad

1 medium size peeled and chopped cucumber

1 cup of cherry tomatoes, quartered

¼ of cup of diced purple onion 

1 chopped avocado

For the chickpeas

1 can of chickpeas, rinsed and dry

1 tablespoon of avocado oil

Kosher salt


For the dressing

The juice of 3 limes

3 tablespoons of avocado oil

Kosher salt

Black pepper 

Chili flakes

In a bowl, place the chicken and all the ingredients and marinate for an hour. In a pan on medium heat, add the avocado oil and sauté the chickpeas until they are crispy; add salt and pepper, set aside. Cook the chicken thighs in a pan over medium heat, making sure the spices do not burn; chop them; set aside. In a big bowl ,add the cucumber, tomatoes, onion and avocado; lay the cooked chicken on top and add the dressing; mix them all together and serve!

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