Chickpeas Avocado Chicken Salad

chickpeas salad

I’m sure everybody like chickpeas, it’s legume which high in protein. Normally I used chickpeas in a can, but when I have enough time, I used dried chickpeas, soaked and cooked it. I know it took a long time to soak and to cook but you can cooked it in big portion, and you still keep it in refrigerator ( up to 3 days)  or freeze it (about one month). Any time you can thaw it and ready to use. Here is tips how to cooked dried chickpeas.  

Chicken that I used here is chicken breast filet, I boiled it for 10 minutes, and shredded it.  The sauce / dressing that I used is rucola basil pestoyou can also use pesto in a jar that sold in supermarket. This chickpeas avocado chicken salad is one of the best salad that I’ve ever made.

chickpeas avocado chicken salad

chicken chickpeas salad

Chickpeas Avocado Chicken Salad


  • 100g (1 cup) shredded cooked chicken filet
  • 100g (1 cup) cooked chickpeas
  • 1 avocado, cubed
  • 1/2 lemon, press the juice
  • Sauce/dressing:
  • 2 tablespoons rucola basil pesto
  • 1 tablespoon olive oil
  • salt and pepper


  1. Prepare a bowl, mix rucola basil pesto with olive oil, salt and pepper. Stir well
  2. Add shredded chicken and cooked chickpeas. Stir well.
  3. In another bowl combine cubed avocado with lemon juice, add into chicken-chickpeas-mixture, stir slowly until all coated with the dressing.

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