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Mango Chickpea Salad with Grilled Chicken Kabobs

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Mango Chickpea Salad with Grilled Chicken Kabobs

Course: Salad
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: Over 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 11+g
Servings: 4
Calories: 564kcal


  • 1 lb Chicken Breast
  • 2 cups Chickpeas (cooked, drained and rinsed)
  • 1 cup Frozen Edamame (thawed)
  • 1/2 Cucumber (diced)
  • 1 Mango (diced)
  • 4 cups Arugula
  • 1/2 cup Tahini
  • 2 Lemon (juiced)
  • 1/2 tsp Black Pepper
  • 1 Garlic (clove, minced)
  • 1/2 cup Water


  • Dice your chicken into cubes then slide them onto skewers for grilling. Season both sides of the kabobs with sea salt and pepper.
  • In a large bowl, combine the chickpeas, edamame, cucumber, mango and arugula. Set aside.
  • In a blender, combine the tahini, lemon juice, black pepper and minced garlic. Add water and blend well until smooth. Add more water 1 tbsp at a time if needed to reach desired consistency. Set dressing aside.
  • Preheat your grill over medium heat. Grill your kabobs for about 8 minutes per side or until cooked through.
  • Plate your salad and lay kabobs over top. Drizzle with desired amount of tahini dressing. Enjoy!


  • Vegans & Vegetarians

    Skip the chicken. This is a complete meal without it! Roast the chickpeas before hand if you like it hot.
  • No Mango

    Use diced pineapple or fresh blueberries instead.
  • No Arugula

    Use baby spinach, kale or mixed greens instead.


Serving: 4g | Calories: 564kcal | Carbohydrates: 49g | Protein: 44g | Fat: 24g | Cholesterol: 82mg | Sodium: 101mg | Fiber: 13g | Sugar: 18g | Vitamin A: 1618IU | Vitamin C: 48mg | Calcium: 253mg | Iron: 7mg

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