HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart Chicken And Chickpea Salad
Carb Smart Chicken and Chickpea Salad

Carb Smart Chicken and Chickpea Salad

with Arugula and Bell Peppers

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Hearty, protein-rich chickpeas make a wholesome replacement for starchy croutons in this satiating take on chicken Caesar salad!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Easy Clean-upCarb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

370 mL


160 g

Sweet Bell Pepper

113 g

Arugula and Spinach Mix

4 tbsp

Caesar Dressing

(ContainsMilk/Lait, Egg/Oeuf, Mustard/Moutarde, Fish/Poisson)

¼ cup

Parmesan Cheese, grated


1 tbsp

Chicken Salt

Not included in your delivery

2.5 tbsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate27 g
Sugar5 g
Dietary Fiber8 g
Protein52 g
Cholesterol155 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Core, then cut pepper into 1/2-inch pieces.


Pat chicken dry with paper towels. Season with half the chicken salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1/2 tbsp oil per batch.) Cook until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**


While chicken bakes, heat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then chickpeas and remaining chicken salt. Season with pepper. Cover and cook, stirring occasionally, until chickpeas are golden, 5-6 min. Transfer chickpeas to a large bowl to cool slightly.


Add peppers, arugula and spinach mix, Parmesan and half the Caesar dressing to the bowl with chickpeas. Season with salt and pepper, then toss to combine.


Let chicken rest for 3-5 min, then thinly slice. Divide salad between plates. Top with chicken, then drizzle remaining Caesar dressing over top.