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30-Day Weight Loss Meal Plan
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Chickpea and Tomato Salad with Grilled Chicken

High in protein and fiber, this dish has warm, rustic flavors that everyone will enjoy.
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Budget-Friendly
Servings: 8 people
Calories: 402kcal


  • 1 cup barley uncooked
  • 12 ounces chicken fillet
  • 2 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes halved
  • 2 cups chickpeas pre-cooked
  • sage fresh, bunch
  • 3 tablespoons balsamic vinegar
  • salt and pepper


  • Over high heat, in a pot of salted water, put the barley and bring to a boil. When it boils, cover and simmer on low heat for 1/2 hour or until tender. Drain, rinse, and set aside.
  • Over medium-high heat, in a hot griddle, grill the chicken for 2 minutes each side if thin or more if the cut is thicker. When they are cooked, chop then set aside.
  • Over medium heat, in a saucepan with extra virgin olive oil, sautè the tomatoes for 1 minute.
  • Add the chickpeas, barley, and sage. Toss for 5 minutes.
  • Add the chicken.
  • Season with balsamic vinegar, salt, and pepper. Toss for 1 minute.
  • Serve warm.


Serving: 0.75cup | Calories: 402kcal | Carbohydrates: 51g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 342mg | Fiber: 10g | Sugar: 7g |
SmartPoints (Freestyle): 14