Chicken Chickpea Salad
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
Servings: 4 servings
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
Serving: 1cup | Calories: 292kcal | Carbohydrates: 6g | Protein: 22g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 59mg | Sodium: 420mg | Potassium: 332mg | Fiber: 2g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
