Chickpea & Chicken Salad with Mustard Dressing

Salad – Mealtime Saviours_33be2967
Serves: 4
Prep: 5 minutes
Cook: No cooking required

Add some protein to your salad with this vegetarian quick and easy salad. Serving the salad jars is not only asthetically pleasing but also makes a handy container to take your salad to work in making meal prep a breeze!!


1 cup baby spinach

50 g 1.8 oz

1 cup chickpeas, drained

168 g 6 oz

1 English cucumber, washed and diced

200 g 7 oz

1 cup cherry tomatoes, rinsed and halved

250 g 8.8 oz

1 cup of lettuce of your choice (we recommend rocket leaves)

38 g 1.3 oz

Shaved Parmesan cheese

80 g 2.8 oz

Salt and pepper, to taste

2½  3⅓  Tbsp mustard

28 g 1 oz

1⅓  Tbsp apple cider vinegar

20 g 0.7 oz

Juice of 1 lemon

½ cup olive oil

144 g 5.1 oz

Salt and pepper, to taste


  1. To make the salad take out four containers. We recommend using old jam jars for travelling to work safely without spilling or a takeaway container. 

  2. Divide all the ingredients between the four bowls. I suggest layering in this order:  start with spinach then add the chickpeas, top with cucumber then add the tomato halves. Top with the lettuce leaves. 

  3. For a final touch add some Parmesan slices and pepper.


  • Add a little protein to mine. I generally take a little slice of whatever meat I have leftover from a previous meal e.g. Chicken, lamb, beef or ham.
  • Make the night before to have a quick and easy morning. 
  • Season as you make the salad else you may get to the top and realise there’s no seasoning over the chickpeas.
  • Serve in a bowl for easier eating.
Nutrition Information (per serve)
Energy 978 Kj / 234 cal
Protein 5.50g
Carbohydrates 8.50g
Sugar 1.90g
Total Fat 19.00g
Saturated Fat 3.40g
Fibre 3.50g
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