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chickpea chicken salad

Chickpea Chicken Salad

This protein-packed chickpea chicken salad combines tender shredded chicken, hearty chickpeas, and fresh vegetables in a bright lemon dressing for a satisfying and nutritious meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked chicken breast shredded (rotisserie chicken works well)
  • 1 cup canned chickpeas rinsed and drained
  • 1/2 cup celery finely diced
  • 1/4 cup red onion minced
  • 2 tbsp fresh parsley chopped
  • 1/4 cup red bell pepper diced (optional)
  • 1/4 cup cucumber chopped (optional)
  • 1/4 cup feta cheese crumbled (optional)
For the Dressing
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil extra virgin
  • 1 tbsp Dijon mustard optional
  • 1/2 tsp dried oregano optional
  • 1 clove garlic minced (optional)
  • Salt and freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

  1. In a large mixing bowl, combine the shredded chicken, chickpeas, celery, red onion, and parsley. Add optional ingredients like bell pepper, cucumber, or feta if using.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Add optional Dijon mustard, garlic, or oregano if desired.
  3. Pour the dressing over the chicken and chickpea mixture, starting with about three-quarters of it.
  4. Toss gently until all ingredients are evenly coated with dressing.
  5. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  6. Refrigerate for at least 15-30 minutes before serving to allow flavors to meld.
  7. Serve chilled or at room temperature. Garnish with additional fresh herbs if desired.

Notes

  • For meal prep, store in airtight containers for up to 4 days in the refrigerator.
  • Make it vegetarian by omitting the chicken and doubling the chickpeas.
  • Add cooked quinoa or brown rice to make it even more filling.
  • If you prefer a creamier dressing, add 2 tablespoons of Greek yogurt to the dressing mixture.