Description
Chicken and Chickpea Salad is a delightful, protein-packed dish that brings together the wholesome goodness of tender chicken and creamy chickpeas. This refreshing salad is not only versatile but also incredibly easy to prepare, making it an excellent choice for busy weeknights or meal prep. With a zesty dressing that perfectly complements the ingredients, each bite promises a satisfying blend of flavors and textures. Enjoy it on its own, as a filling sandwich, or even as a topping on toast – the possibilities are endless!
Ingredients
Scale
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 12 ounces cooked chicken breast (shredded)
- 2 celery ribs (finely chopped)
- 1 to 2 shallots (finely chopped)
- 1/4 cup roughly chopped sun-dried tomatoes
- 1/2 cup roughly chopped fresh parsley
- 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
Instructions
- In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, finely chopped garlic, olive oil, sweet paprika, Urfa Biber (or red pepper flakes), salt, and black pepper until well combined.
- Add drained chickpeas to the bowl and lightly smash them with a fork until slightly broken yet still chunky.
- Mix in shredded chicken breast, celery, shallots, sun-dried tomatoes, and parsley until everything is evenly coated.
- Chill in the refrigerator for at least 20 minutes if time allows to enhance flavors before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg