Chicken and Chickpea Salad
User Reviews
5
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Prep Time
15 mins
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Chilling Time (optional)
20 mins
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Total Time
10 mins
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Servings
4
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Calories
2691 kcal
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Course
Salad
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Cuisine
American-Mediterranean Fusion
Chicken and Chickpea Salad
Description
The Chicken and Chickpea Salad features shredding cooked chicken breast and mixing it with tender chickpeas, finely chopped celery for crunch, diced shallots, sun-dried tomatoes for concentrated flavor, and fresh parsley. This combination results in varied textures and a balance of savory and bright notes.
The dressing is a creamy blend of whole-milk Greek yogurt, Dijon mustard, freshly squeezed lemon juice, garlic, paprika, Urfa biber (or red pepper flakes for heat), kosher salt, and black pepper. Adding a generous glug of extra virgin olive oil smooths the texture. The dressing lightly mashes some chickpeas to help the salad bind together without becoming mushy. The result is a tangy, mildly spicy dressing that coats the ingredients evenly.
This salad can be served immediately or chilled to allow flavors to meld. It works well as a filling for sandwiches or wraps, or as a salad on its own. Using leftover cooked chicken or rotisserie chicken expedites preparation. The recipe suggests storing the salad covered in the refrigerator for up to three days.
Accessing quality Mediterranean ingredients such as olive oil, Urfa biber, and sun-dried tomatoes enhances the flavor authenticity. The recipe also notes flexibility in seasoning adjustments and ingredient substitutions depending on availability.
Ingredients
For the Creamy Greek Yogurt Dressing
- 1/3 cup Greek yogurt whole milk
- 3 tablespoons Dijon mustard
- 1 lemon juiced
- 1 garlic finely chopped, clove
- extra virgin olive oil
- 1 teaspoon paprika sweet
- 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 chicken breast shredded (about 2 1/2 cups, cooked
- 2 celery finely chopped, ribs
- 1 to 2 shallot finely chopped
- 1/4 roughly chopped tomatoes sun dried
- 1/2 cup parsley roughly chopped fresh
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
- Using leftover cooked chicken or rotisserie chicken saves time without compromising flavor.
- Store the prepared salad covered in the refrigerator for up to 3 days.
- The dressing includes Urfa biber for a unique mild heat; red pepper flakes can be used as a substitute.
- This salad works well for sandwiches or as a chilled protein salad bowl.
- Consider sourcing quality Mediterranean olive oil and sun-dried tomatoes to enhance flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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