Chicken and Chickpea Salad

Name: Chicken and Chickpea Salad
Prep time: 15 min
Total time: 10 min
Yield: 4 serving
Ingredients: 1/3 cup whole milk Greek yogurt; 3 tablespoons Dijon mustard; 1 lemon; 1 garlic clove; extra virgin olive oil; 1 teaspoon sweet paprika; 1 teaspoon Urfa Biber; kosher salt; black pepper; 1 (15-ounce) can chickpeas; 12 ounces cooked chicken breast; 2 celery ribs; 1 to 2 shallots; 1/4 roughly chopped sun dried tomatoes; 1/2 cup roughly chopped fresh parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Chilling Time (optional)
20 mins
Total Time
10 mins
Servings
4
Calories
2691 kcal
Course
Salad
Cuisine
American-Mediterranean Fusion

Chicken and Chickpea Salad

Frida Fisher

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This protein-packed recipe just gets better the next day, making it perfect for meal prepping healthy meals for the week. The smashed chickpeas give the salad a creamier texture and add enough heft to make it filling enough on its own. Alternatively, serve on toast open-faced or between bread for a chicken salad sandwich with a twist.

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Ingredients

Servings

For the Creamy Greek Yogurt Dressing

1/3 cup whole milk Greek yogurt
3 tablespoons Dijon mustard
1 lemon, juiced
1 garlic clove, finely chopped
extra virgin olive oil
1 teaspoon sweet paprika
1 teaspoon Urfa Biber (or 1/2 teaspoon red pepper flakes)
kosher salt
black pepper

For the Chicken Salad

1 (15-ounce) can chickpeas, drained and rinsed
12 ounces cooked chicken breast, shredded (about 2 1/2 cups)
2 celery ribs, finely chopped
1 to 2 shallots, finely chopped
1/4 roughly chopped sun dried tomatoes
1/2 cup roughly chopped fresh parsley

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Instructions

Make the dressing. In a large mixing bowl, add the yogurt, mustard, lemon juice, garlic, a big glug of olive oil, paprika, Urfa biber, and a big pinch of salt and pepper (about 1/2 teaspoon each). Whisk until well combined.
Mix the salad. Add the chickpeas to the bowl with the dressing and lightly smash with the back of a spoon or fork. Add the shredded chicken, celery, shallots, sun dried tomatoes, and parsley. Mix until well combined.
Chill (optional). If you have the time, allow the chicken salad to chill in the fridge for 20 minutes or so before serving (this is optional, especially if using leftover chicken that’s already been in the fridge). Serve in the bowl or make chicken salad sandwiches using your favorite bread.

Notes

to browse quality Mediterranean ingredients including the
olive oil,
Urfa biber
, and
sun dried tomatoes
used in this recipe.
Feel free to save time and repurpose leftover chicken, or use rotisserie.
Store, covered in your refrigerator, for up to 3 days.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, Urfa biber, and sun dried tomatoes used in this recipe.
Feel free to save time and repurpose leftover chicken, or use rotisserie.
Store, covered in your refrigerator, for up to 3 days.

Nutrition Information

Show Details

Calories 269.1kcal (13%) Carbohydrates 20.2g (7%) Protein 34.6g (69%) Fat 5.8g (9%) Saturated Fat 1.2g (6%) Polyunsaturated Fat 1.8g Monounsaturated Fat 1.9g Trans Fat 0.003g Cholesterol 73.1mg (24%) Sodium 495.9mg (21%) Potassium 534.8mg (15%) Fiber 6.6g (26%) Sugar 2.1g (4%) Vitamin A 936.9IU (19%) Vitamin C 25.3mg (28%) Calcium 98.7mg (10%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 2691 kcal

% Daily Value*

Calories	269.1kcal	13%
Carbohydrates	20.2g	7%
Protein	34.6g	69%
Fat	5.8g	9%
Saturated Fat	1.2g	6%
Polyunsaturated Fat	1.8g	11%
Monounsaturated Fat	1.9g	10%
Trans Fat	0.003g	0%
Cholesterol	73.1mg	24%
Sodium	495.9mg	21%
Potassium	534.8mg	11%
Fiber	6.6g	26%
Sugar	2.1g	4%
Vitamin A	936.9IU	19%
Vitamin C	25.3mg	28%
Calcium	98.7mg	10%
Iron	3.2mg	18%