Dinner

Bang Bang Chicken & Chickpea Shake-Up Salad Recipe

ByJack Voss January 3, 2026January 3, 2026

Introduction

This Bang Bang Chicken & Chickpea Shake-Up Salad is a vibrant, crunchy mix packed with bold flavors and textures. It’s a perfect easy lunch or light dinner that’s both satisfying and nutritious, combining crispy chickpeas with tender chicken and a tangy, nutty dressing.

A white plate with light purple spots holds a colorful salad made of several layers: at the base, there are shredded purple cabbage and thin orange carrot strips, mixed with bright green sugar snap peas cut diagonally. On top, there are golden chickpeas and shredded white chicken breast, all drizzled with a light brown creamy sauce and sprinkled with small white sesame seeds. A silver fork with a wooden handle rests on the right side of the plate. Nearby, a glass jar with a metal clasp contains a similar mix of salad ingredients. The whole scene is set on a white marbled surface with warm lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can chickpeas
2 tsp vegetable oil
½ tsp curry powder
1 cooked chicken breast, shredded
1 medium carrot, cut into fine matchsticks or grated
125g red cabbage, finely shredded
½ red onion, finely sliced
75g sugar snap peas, sliced on an angle
1 tbsp toasted sesame seeds
2 tbsp peanut, almond or sunflower butter
1 tbsp soy sauce or tamari
2 tsp sesame oil
1 ball stem ginger, finely chopped, plus 1 tbsp syrup
2 limes, zested and juiced

Instructions

Step 1: Preheat the oven or air fryer to 200°C (180°C fan) or gas mark 6. Drain and rinse the chickpeas, then place them in a bowl.
Step 2: Drizzle the chickpeas with vegetable oil, season with salt, and sprinkle over the curry powder. Mix well to coat evenly.
Step 3: Spread the chickpeas onto a roasting tray or into the air fryer basket in a single layer. Cook for 8–10 minutes until crispy. Remove and let cool.
Step 4: In a separate bowl, combine the peanut, almond, or sunflower butter with soy sauce or tamari, sesame oil, chopped stem ginger, stem ginger syrup, lime zest and juice, and a pinch of salt. Add 2 tablespoons of water and whisk until smooth to make the dressing.
Step 5: In a large bowl, combine shredded chicken, carrot, red cabbage, red onion, sugar snap peas, and toasted sesame seeds.
Step 6: If serving immediately, toss the salad ingredients with the dressing until everything is well coated. If packing for lunch, layer the cooked chicken and vegetables in a container in the order listed, top with crispy chickpeas, and keep the dressing separate until ready to serve. Shake well to mix.

Tips & Variations

Try swapping the chicken for cooked tofu or tempeh for a vegetarian version.
Add fresh herbs like coriander or mint to brighten the flavor.
Use almond or sunflower butter if you prefer a nut-free option.
The crispy chickpeas can also be seasoned with smoked paprika or chili powder for extra heat.

Storage

Store leftover crispy chickpeas separately in an airtight container for up to 3 days to keep them crunchy. Keep the salad and dressing refrigerated, assembling just before eating. Once dressed, the salad is best enjoyed within a day for optimal freshness and texture.

How to Serve

A white plate with light purple speckles holds a colorful salad made of several layers: shredded purple cabbage as the base, thin strips of orange carrot, bright green snap peas, and golden-brown roasted chickpeas scattered throughout. On top, shredded cooked chicken pieces are mixed in with a creamy beige dressing drizzled across the salad. Light sesame seeds are sprinkled all over for texture. A fork with a wooden handle lies on the plate, partially resting inside the salad. To the upper right, a glass jar with a metal clasp contains more of the same salad, showing layers of cabbage, snap peas, carrots, chickpeas, and chicken. The plate and jar are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken breast?

This recipe calls for cooked chicken breast as it’s shredded and mixed cold into the salad. If you use raw chicken, be sure to cook it thoroughly before shredding and adding to the salad.

Can I prepare this salad ahead of time?

You can prepare all the components ahead but store the crispy chickpeas and dressing separately to avoid sogginess. Assemble and toss everything just before eating for the best texture.