Packed with protein and flavor, this bright Chickpea Chicken Salad will be your new go-to for a healthy lunch or light dinner.
Tossing in chickpeas is my favorite way to add protein and flavor to a dish quickly and effortlessly. When I was little, salad bars were a popular thing. Remember salad bars? My go-to was spinach, romaine, chickpeas, cucumbers, and ranch. This chunky chickpea chicken salad is reminiscent of that delicious flavor combination. I make this once a week for dinner and truly LOVE having it again the next day for lunch.
Chickpea chicken salad combines tart tomatoes, refreshing cucumbers, sweet red onions, shredded chicken, and those delish little chickpeas. This protein and veggie combination is elevated with a homemade dressing containing Greek yogurt, spicy mustard, sweet honey, a sprinkle of garlic powder, and zesty lemon. Chickpea chicken salad is a unique combo of a vegetable-packed salad, sans lettuce, and a version of a creamy cold chicken salad with the crunch of celery. It doesn’t contain lettuce, so this salad can be made ahead for a quick dinner and even enjoyed the next day without getting soggy.
Is Chickpea Chicken Salad Healthy?
Yes! This chickpea chicken salad is loaded with nutrients and low in calories and fat. It also has about TWENTY grams of protein per serving. Chickpeas are my go-to for my picky kids when I need to sneak protein into their dinner. Also, I use them constantly because they are gluten-free and vegetarian-friendly. Clearly, you would leave the chicken out to make this salad vegetarian, but the salad still has so much flavor even without the meat.
Dried Chickpeas vs. Canned Chickpeas
I’ll come right out and tell you guys – I use canned chickpeas. As a busy mom it is a no-brainer. However, if you have the time, go for it and cook dried chickpeas for this chickpea chicken salad. While dried and canned have similar nutritional benefits there are a couple differences. Canned chickpeas have more sodium, but I always rinse them well before eating. Also, dried chickpeas are more affordable and have a nice creamy texture, and they’re not as grainy as canned chickpeas. If you like one better than the other in this recipe let us know!
How to make ahead and store
Chickpea chicken salad can be made ahead and stored in an airtight container in the fridge for up to 5 days.
Serving Suggestions
Amazingly, chickpea chicken salad is always in season. Make chickpea chicken salad the highlight of a spring lunch next to Jalapeño Deviled Eggs or a healthy dish at your summer BBQ with Corn on the Cob and Grilled Lobster Tail. Serve it in the fall with something like Baked Potato Soup and make it a full meal.
Ingredients
- 2 cups cooked chickpeas drained and rinsed
- 1 cup cooked chicken breast shredded
- 1/2 cup celery diced
- 1/4 cup red onion finely chopped
- 1/4 cup cherry tomatoes halved
- 1/3 cup cucumber chopped
- 3 tablespoons fresh parsley chopped
- 1/3 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, chicken, celery, cucumber, tomatoes, and red onion.
- In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, garlic powder, salt, and black pepper. Adjust flavor with more honey or lemon juice if needed.
- Pour the dressing over the salad base and toss until well coated. Stir in chopped parsley.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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