Chickpea Chicken Salad Recipe

I just whipped together my new favorite chicken and chickpea salad by tossing shredded chicken with chickpeas, red onion, celery, bell pepper and parsley then drizzling a tangy lemon and dijon dressing over it all, and i’m seriously impressed how such a simple mix turned into a meal that’s both fresh and filling even on those crazy busy days.

I love my Chickpea Chicken Salad because it strikes a perfect balance of taste and nutrition. I think the shredded chicken paired with chickpeas, red onion, celery and red bell pepper really kicks it up a notch.

My mix of parsley, lemon juice, olive oil, dijon mustard and honey makes it amazingly delicious.

Ingredients

• Chicken: High in protein and helps build muscle.

  It tastes great and is very filling.

• Chickpeas: Packed with fiber and protein; they help digestion and keep you full longer.
• Red Onion: Adds a bit of spice and crunchy texture along with antioxidants.
• Celery: Low in calories and full of vitamins, it gives a satisfying crunch too.
• Red Bell Pepper: Rich in vitamin C and lends a vibrant color and sweetness.
• Lemon Juice: Provides a tangy sour kick that brightens the whole salad flavor.

Ingredient Quantities

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup diced red onion
• 1 cup chopped celery
• 1 red bell pepper, diced
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1 tsp honey
• Salt and pepper to taste

How to Make this

1. Start by shredding your cooked chicken breast into bite-sized pieces, then put it in a large bowl.

2. Drain and rinse the canned chickpeas and add them to the bowl with the chicken.

3. Dice the red onion, celery, and red bell pepper, then toss them in with the other ingredients.

4. Chop up the fresh parsley and mix it into the bowl too.

5. In a smaller bowl, combine the juice of a lemon, 2 tbsp of olive oil, 1 tsp dijon mustard, and 1 tsp honey. Give it a good whisk.

6. Pour your dressing over the chicken and veggies, then gently toss everything together.

7. Season with salt and pepper to taste and mix again, making sure all ingredients are well coated.

8. Let the salad sit for about 10 minutes so the flavors can come together.

9. Finally, give it one last stir and serve chilled or at room temperature, whichever you prefer. Enjoy your meal!

Equipment Needed

1. Large bowl for mixing chicken, chickpeas, and veggies
2. Small bowl for whisking the dressing
3. Chef’s knife for dicing the red onion, celery, and red bell pepper, and chopping the parsley
4. Cutting board for all your chopping needs
5. Whisk (or fork, if you don’t have one) for mixing the dressing
6. Strainer for draining and rinsing the chickpeas
7. Can opener if your chickpeas come in a can
8. Measuring spoons and cups for accurately adding the lemon juice, olive oil, dijon mustard, and honey
9. Serving dish for the final mixture

FAQ

• Q: Can I prep this salad ahead of time? A: Yep, you can make it a day ahead and store it in the fridge. Just give it a good stir before serving.
• Q: Do I have to use boneless, skinless chicken breast? A: Not really, you can use thighs or any other chicken parts but the breast works best for a lean salad.
• Q: Can I swap the lemon juice with something else? A: Sure, if you dont have lemon, a bit of lime juice is a good substitute, though it might change the flavor a bit.
• Q: Is this recipe good for making a vegetarian version? A: Totally, just skip the chicken and add extra chickpeas or even tofu for that protein kick.
• Q: How do I get the best flavor out of the salad? A: Make sure you season well and mix the dressing ingredients together before tossing in the rest. It really brings everything together.

Chickpea Chicken Salad Recipe Substitutions and Variations

• Chicken breast: You can swap the chicken for turkey or even try firm tofu if you wanna make it vegetarian.
• Chickpeas: If you don’t have chickpeas, white beans or black beans work pretty good too.
• Red onion: Green onions or a milder shallot can be used instead if you want a less strong flavor.
• Red bell pepper: Yellow or orange bell pepper are great substitutions or try adding some cucumber for extra crunch.
• Extra virgin olive oil: Avocado oil is a good alternative if you’re looking for a different flavor profile.

Pro Tips

Pro Tips:
• Try adding a pinch of your favorite dried herbs to the dressing for an extra flavor kick.
• When shredding the chicken, make sure it’s cool enough to handle so it doesnt fall apart too much.
• Let the salad chill in the fridge for a bit after mixing to let all the flavors blend.
• If you want a smoother dressing, whisk it really well until the dijon mustard, honey, and lemon juice mush together.

Here’s the recipe:

Start off by shredding your cooked chicken breast into bite-size pieces and put them in a big bowl. Then, drain and rinse out a can of chickpeas and add them to the chicken. Next, dice up a red onion, chop a cup of celery, and cut one red bell pepper into small pieces; toss these into the bowl aswell.

Grab about a 1/4 cup of chopped fresh parsley and mix that in too. Now, in a smaller bowl, squeeze the juice of one lemon and add 2 tablespoons of extra virgin olive oil, 1 teaspoon of dijon mustard, and 1 teaspoon of honey. Whisk all of this together well until its mixed.

Pour your dressing over the chicken and veggies then gently toss everything together until it all looks coated. Add salt and pepper to taste, give it another stir, and let the mixture sit for about 10 minutes so the flavours can really combine. Finally give it one more mix and serve it chilled or at room temperature, whichever you like best. Enjoy your meal!