Description
A refreshing chickpea chicken salad that combines tender chicken, chickpeas, and vibrant vegetables in a light, tangy dressing.
Ingredients
Scale
- 1 pound boneless chicken breast or thighs
- 1 can chickpeas, rinsed and drained
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 1/2 red onion, chopped
- 1/4 cup fresh parsley or dill, chopped
- 1/2 cup mayonnaise
- 1/2 cup yogurt
- 2 tablespoons lemon juice
- 1 teaspoon mustard
- Salt and pepper to taste
- 1 clove garlic, minced
Instructions
- Cook the chicken by grilling or baking until fully cooked. Let it cool and then shred or chop into bite-sized pieces.
- Rinse and drain chickpeas if using canned. If using dried chickpeas, soak and cook them as per package instructions.
- Chop bell pepper, celery, and red onion into small pieces.
- In a separate bowl, whisk together mayonnaise, yogurt, lemon juice, mustard, salt, and pepper.
- In a large bowl, combine shredded chicken, chickpeas, chopped vegetables, and herbs. Pour dressing over and mix gently.
- Allow the salad to rest in the refrigerator for at least 30 minutes before serving.
- Serve chilled, either on greens or in pita pockets.
Notes
For a vegetarian version, substitute chicken with poached shrimp or tofu. Use yogurt instead of mayonnaise for a lighter dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chickpea salad, chicken salad, summer salad, picnic food, healthy recipe