Chicken and Chickpea Salad
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.
Servings: 4
Ingredients
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
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
- 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
Calories: 269.1kcal | Carbohydrates: 20.2g | Protein: 34.6g | Fat: 5.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1.9g | Trans Fat: 0.003g | Cholesterol: 73.1mg | Sodium: 495.9mg | Potassium: 534.8mg | Fiber: 6.6g | Sugar: 2.1g | Vitamin A: 936.9IU | Vitamin C: 25.3mg | Calcium: 98.7mg | Iron: 3.2mg
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