The Tale (and Occasional Chaos) Behind My Sesame Chicken and Chickpea Salad

You know those meals that sneak up and become regulars, even though you never quite intended to make them your signature dish? Well, this Sesame Chicken and Chickpea Salad kinda ambushed me that way. I started out looking for something quick during a lunch break (when my brain is still waking up), and somewhere between the first crunchy bite and that lemony dressing, it just stuck. My kids literally call it “the nutty chicken salad,” though chickpeas do a lot of the heavy lifting (and yes, I sometimes let them believe it’s all just a chicken salad—makes life easier, you know?). Actually, had a lightbulb moment once: was making it after a work-from-home marathon, spilled sesame seeds everywhere, and just thought, “Well, that’s character added,” right?

Why You’ll Love This Salad (Or at Least, Why I Can’t Stop Making It)

I make this when I’m totally out of proper dinner ideas or have that half-bag of salad leaves haunting me in the fridge. My family goes a bit bonkers for it because it hits those salty, savory, and crunchy notes all at once—and nobody complains about the green bits. Kids swiping extra bits of roasted chicken? That never happens with other salads in our house. Plus, it’s one of those accidental meal-prepper’s dreams; I’ve learned that it holds up pretty well in the fridge…but also, sometimes just disappears mysteriously overnight (probably my own late-night snack raids, let’s be honest). If you’re worried about trying to get the balance perfect, trust me—this is one of the least fussy salads out there. I once mixed it all together in a Tupperware at a picnic, and it actually tasted better than usual. Go figure!

Stuff You’ll Need (And a Few Cheats Because, Well, Why Not?)

2 cooked chicken breasts, sliced or torn up (rotisserie works; leftover roast chicken is gold—I’ve even used grilled thighs in a pinch)
1 can chickpeas (about 400g), rinsed and drained (sometimes I use butter beans if chickpeas are hiding on the highest shelf…)
4 cups mixed salad leaves (honestly, any leafy greens do the trick—I once used plain spinach and it was grand)
1 medium cucumber, diced (or a couple of baby cucumbers, which I seem to always buy and then forget about)
1 red bell pepper, thinly sliced (yellow or orange for a pop of color—no one notices)
2 green onions, chopped (I’ve swapped these for a handful of finely sliced red onion and nobody revolted yet)
1 big handful fresh coriander or parsley, chopped (my mum swears coriander is essential, but I’ll grab whatever’s available)
3 tbsp toasted sesame seeds (confession: sometimes I use mixed seeds if that’s all I have)
Dressing:
- 3 tbsp sesame oil
- Juice of 1 lemon (lime if I’m feeling zesty—or just run out of lemon)
- 1 tbsp soy sauce (the low-salt one is what I use, but regular does fine)
- 2 tsp honey (I’ve snuck in maple syrup when my cupboard was a bit bare)
- 1 clove garlic, minced (or half a teaspoon of garlic powder if you’re out of patience)
- a small splash of hot sauce, if that’s your thing (Tabasco, Sriracha, whatever bottle is closest)

If You Want Directions (Or Just Fancy a Ramble in the Kitchen with Me)

If your chicken isn’t already cooked, just season it with salt and pepper and pan-fry or roast until done—let it cool before slicing it up. Cold chicken works better here; warm chicken makes the leaves wilt and gets a bit, well, odd.
Rinse the chickpeas (they’re a bit slimy after being in a can, right?). Tumble them into a big mixing bowl, adding the salad leaves, cucumber, pepper, green onions, and herbs. This is the bit where it all looks far too green, but trust the process.
Drop the chicken in, and give it a gentle toss. I won’t lie—sometimes my bowl is too small so everything goes flying. If you have a massive salad bowl, you’re living my dream.
To make the dressing: Grab a clean jar or mug (I literally use an old jam jar—works a treat), and shake or whisk all the dressing ingredients together until they’re basically one big, shiny mixture.
Pour dressing over the salad, and gently toss again. This is where I sneak a taste—purely for quality control. Adjust salt, lemon, or a bit more soy sauce if it needs it (I like mine punchy, but up to you).
Scatter sesame seeds on top just before serving. If you forget—happens to the best of us—just stir them in after. Tastes the same!

Notes from an Occasionally Disorganised Cook

I once tried making this with tinned lentils instead of chickpeas—eh, it was fine, but kind of mushy, which wasn’t what I wanted.
If your salad leaves look a bit sad, run them under cold water for a minute; surprisingly, they perk up (like me after coffee).
If the dressing splits or seems too oily, just whisk it again or add a splash of water. No drama.

If You Want to Mix It Up: Variations I’ve Actually Attempted

Swapped grilled halloumi for chicken: Wonderful! Although, my brother did ask where the meat had run off to.
Added roasted sweet potato cubes: Nice touch of sweetness—especially good in autumn.
Once, I tried it with leftover salmon. Oddly… not my favorite. Maybe it was just a bad salmon day?
Kid version: Dice everything small, skip the raw herbs, and call it “Rainbow Chicken Salad”—they’ll demolish it.

Equipment? Let’s Not Get Too Fancy

You’ll want a big mixing bowl—for when you actually want your salad to stay put. Sharp knife, cutting board, and a small jar for shaking up the dressing. If you don’t have a salad spinner, just use a tea-towel to dry the leaves (gently! I once flung half out the window, true story).

Storage: Though It Rarely Sees the Inside of My Fridge…

This salad does alright in an airtight box in the fridge for a day, maybe two. But honestly, in my house, it never lasts more than a day (unless I make a double batch and hide half of it at the back—oops, secret’s out). The leaves might wilt if dressed too early, so maybe store the dressing in a separate container if you’re actually planning ahead, unlike me on most days.

How I (Mostly) Serve It, Plus a Family Quirk

If I’m feeling generous, I serve this with warm naan bread or a side of crispy toasted pita. Sometimes I just eat it straight from the bowl while standing in the kitchen—don’t judge! My youngest insists on a handful of salted peanuts scattered on top, and now it’s kind of a tradition. Oh, and if there’s extra dressing—I drizzle it over rice for lunch the next day.

Pro Tips Learned (Usually the Hard Way)

Don’t rush the dressing—if you skip the lemon or honey, it just doesn’t sing.
I once tried tossing in the hot chicken straight from the pan—not only did the leaves wilt, the dressing got weirdly runny. So, patience is key here (and I have finally learned that after way too many attempts).
If you’re heavy-handed with the sesame oil, it can taste like, well, a bottle of sesame oil. Go lightly at first, add more if you need it.

FAQ: Actual Questions from Curious Eaters

Can I make this ahead? Yep! Just keep the dressing and salad separate until the last minute. Actually, I think this tastes better the next day, except the leaves, which do flop a bit.
What can I use instead of chicken? Roast butternut squash or grilled halloumi are brilliant (surprisingly, tofu works if you toss it in sesame oil and bake it first—that was a random Tuesday experiment that actually turned out great).
Any trick for peeling garlic fast? Smack it under your knife blade! Or get the kids to do it. But on second thought, don’t—mine smashed it into smithereens. Just use garlic powder if you’re in a rush, honestly.
Is sesame oil a must-have? I’d say yes, but if you only have olive oil, it’s still tasty, just not quite the same. Don’t sweat it.
Can I take this for a picnic? Absolutely! Just keep the salad and dressing separate then toss right before serving. Or, if you forget, shake it all up in a Tupperware—saves washing another bowl.

And there you have it—my ever-evolving, very-much-loved Sesame Chicken and Chickpea Salad. Hopefully, it’ll find a spot in your rotation too. Just don’t blame me if you get hooked!

Sesame Chicken and Chickpea Salad