Turmeric Chickpea & Chicken Salad Bowl

Servings: 2
Per Serving:
~440 kcal
45g protein

Transform your meal with the Turmeric Chickpea & Chicken Salad Bowl, a vibrant and protein-rich dish that blends bold flavors with wholesome ingredients. Packed with approximately 440 calories and 45 grams of protein per serving, this bowl is a perfect balance of nutrition and taste, ideal for a hearty lunch or dinner. Featuring golden roasted chickpeas spiced with turmeric, smoked paprika, and garlic, paired with tender chicken, nutrient-dense kale, and creamy avocado, this recipe is elevated by a zesty tahini-turmeric dressing. Whether you’re seeking a flavorful way to boost your wellness or a quick meal prep option, this bowl brings warmth, texture, and anti-inflammatory benefits to your table.

Why This Bowl Shines

What makes the Turmeric Chickpea & Chicken Salad Bowl stand out? It’s a delightful fusion of earthy spices and fresh, wholesome components that support your health. The turmeric-infused chickpeas and dressing offer powerful anti-inflammatory properties, while kale provides a dose of vitamins and quinoa adds a hearty, protein-packed base. The addition of cucumber and avocado brings a refreshing crunch and creamy richness, making every bite a celebration of flavor and nutrition. Ready to enjoy a bowl that nourishes body and soul? Let’s dive into the recipe and its vibrant benefits!

Ingredients

  • 1 cup cooked quinoa (½ cup dry)
  • 1 can (15 oz) chickpeas, drained & rinsed
  • 1 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • Salt & pepper, to taste
  • 2 cups kale, chopped (stems removed)
  • ½ cucumber, diced
  • ½ avocado, sliced
  • 1 tbsp pumpkin seeds
  • 5 oz cooked chicken breast, diced

Dressing:

  • 1 tbsp tahini
  • Juice of ½ lemon
  • 1 small garlic clove, minced
  • ½ tsp turmeric
  • 2 tbsp warm water (to thin)
  • Pinch black pepper

Instructions:

1. Preheat oven to 400°F. Toss chickpeas with olive oil, turmeric, garlic powder, paprika, salt, and pepper. Roast 20 min until crispy.

2. Massage kale with a drizzle of olive oil + pinch of salt for 1–2 minutes until tender.

3. Cook quinoa if not prepped ahead.

4. Whisk dressing ingredients until smooth.

5. Assemble bowls: quinoa + kale base, topped with roasted chickpeas, cucumber, avocado, pumpkin seeds, chicken, and drizzle with dressing.