Chicken Chickpea Salad
Published Jan 27, 2026
This simple chickpea chicken salad has no mayo and uses Greek yogurt instead. It's a great high protein make-ahead lunch or meal prep recipe
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chicken chickpea salad With GrEek Yogurt
I’m all about eating more protein lately, and this Chicken Chickpea Salad is such a protein power meal that I’ve been loving! I’m aiming for 20-30 grams of protein per meal and this one comes in at about 22 grams of protein for a fourth of the recipe.
It’s so good for meal prep because you can use leftover shredded chicken, mix it with a can of chickpeas and really have fun with the other ingredients and dressing. I use Greek yogurt for a third source of protein that adds a creaminess without too many calories!
Happy Cooking!
– Yumna
Chicken Chickpea Salad Ingredients
- Chicken: Here’s how to make shredded chicken. Or, you can buy it pre-shredded (or use canned chicken) to save time.
- Chickpeas: I use canned chickpeas because it’s faster, but if you have the time, here’s how to cook the chickpeas from dry.
- Dressing Ingredients: Use whole milk Greek yogurt for the best flavor and texture, along with Dijon mustard, lemon juice, olive oil, fresh dill, salt and pepper.
- Add-Ins: Celery and shallots. Read my tips on how to dice celery and how to dice a shallot. You can also or swap other veggies like carrots, peppers or red onions.
How to Make Chicken Chickpea Salad
Chicken Chickpea Salad
Ingredients
- ¾ cup Whole Milk Greek yogurt
- ¼ cup extra-virgin olive oil
- 1 lemon zest and juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 (15-ounce) can chickpeas rinsed and drained
- 2 cups shredded chicken
- 2 celery stalks diced
- 1 shallot diced
Instructions
- In a large bowl, whisk together the yogurt, olive oil, lemon zest and juice, dill, mustard, salt, and pepper until well combined and emulsified.
- Add the chickpeas and use a potato masher or a fork to mash them to your desired consistency.
- Add the chicken, celery, and shallots on top of the chickpea mixture. Mix everything until well combined. Serve immediately or chill in the fridge for half an hour before serving.
Notes
- My Top Tip: Cool the shredded chicken completely. If you add it while it’s still warm, it could make the chicken chickpea salad watery.
- Storage: Store leftover chicken chickpea salad in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Quick-pickle the shallot: Let the diced shallot sit in a bowl of red wine vinegar while you prepare the rest of the ingredients.
- Add a veggie crunch: Sliced radish, chopped cucumber, and diced fennel are nice additions.
- Use tahini: For a nuttier taste, swap a little bit of the Greek yogurt with tahini.
Recipe Tips
- Cool the shredded chicken completely. If you add it while it’s still warm, it could make the chicken chickpea salad watery.
- Chop everything finely. Make sure the celery and shallots are chopped finely so blend well into the chickpea salad and you don’t get large chunks of veggies on their own in any bite. This also makes it easier to combine.
- Shell your chickpeas. It’s optional, but removing the skins makes your chicken chickpea salad extra smooth and creamy. Place the chickpeas in a large bowl of warm water. Rub them with your fingers to release the skins, which will easily float to the surface. Skim the skins from the water with a slotted spoon and discard.
Serving Ideas
- Sandwich. Spread the chicken chickpea salad on everything bagel or between two slices of bread, on a croissant, or stuffed in a pita pocket.
- Lettuce cups / wraps. This option is great for something more low-carb or if you just want to eat more vegetables. Serve the chicken chickpea salad in large lettuce leaves like Bibb (butter) lettuce or romaine hearts.
- Open on toasted bread. Slice baguettes, toast them, then top with chickpea salad for a hand-held appetizer for a brunch with friends.
- As a salad. Spoon the chickpea salad over a bed of fresh greens like you would do if it were a Waldorf salad for a pretty presentation.
FAQs
You may have stirred in the chicken while it was still warm, or you may not have dried the celery enough after washing it. Make sure you cool the shredded chicken completely and pat the celery dry well.
When a sauce is emulsified, it means that two normally unmixable things are forced to blend together until creamy. In this case, it’s Greek yogurt and olive oil. If the sauce isn’t coming together, it can help to slowly drizzle the oil into the Greek yogurt, mixing constantly, to help it combine.
