Go Back
Dense Bean Salad with Roasted Chicken served in a rustic bowl

Dense Bean Salad with Roasted Chicken

A hearty salad featuring roasted chicken thighs and a variety of beans, enhanced with fresh herbs and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces ras el hanout roasted chicken thighs, cubed (or rotisserie chicken) Use rotisserie chicken for a quicker option.
  • 1 piece shallot, diced
  • 1/2 cup cilantro, minced Fresh herbs are key for flavor.
  • 1/2 cup parsley, minced Can substitute with other fresh herbs.
  • 1 cup roasted red peppers, drained and diced
  • 1 can garbanzo beans, drained and rinsed Any kind of canned beans can be used.
  • 1 can cannellini beans, drained and rinsed
  • 1/2 cup feta cheese, crumbled (optional) Omit for a vegan option.
  • 1/4 cup harissa Adjust to taste for spice level.
  • 1 clove garlic, grated
  • 1/2 cup lemon juice Freshly squeezed is best.
  • 1/2 cup olive oil

Method
 

Preparation
  1. Roast the chicken thighs using your preferred method or purchase rotisserie chicken and cube it.
  2. While the chicken is cooking, mince the cilantro, parsley, and shallot, then dice the roasted red peppers.
Mixing
  1. In a large bowl, whisk together the harissa, grated garlic, lemon juice, and olive oil until everything is well combined.
  2. Once the chicken is cooked, add it to the bowl along with the cilantro, parsley, shallot, roasted red peppers, garbanzo beans, cannellini beans, and feta cheese (if using).
  3. Toss all the ingredients together with the dressing and enjoy!

Notes

This salad is delicious cold or at room temperature, perfect for meal prep or picnics. Use leftover chicken for convenience.