Protein-Packed Chickpea Chicken Salad is a fresh, filling, and flavorful dish that’s perfect for lunch, meal prep, or a light dinner. I love how it combines tender chicken, hearty chickpeas, and crisp veggies all tossed in a zesty dressing. It’s full of protein, easy to make, and keeps me energized without feeling heavy.
Why You’ll Love This Recipe
I like this salad because it’s incredibly versatile and loaded with both plant- and animal-based protein. The chickpeas give it a nutty bite, while the chicken makes it more satisfying. It’s perfect for meal prep, and I can serve it in so many ways—on its own, in a wrap, or over greens. Plus, the flavors just get better as it sits in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast, shredded or chopped
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Canned chickpeas, drained and rinsed
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Celery, diced
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Red onion, finely chopped
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Bell pepper, chopped
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Fresh parsley or dill, chopped
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Greek yogurt or mayonnaise (or a mix of both)
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Dijon mustard
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Lemon juice
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Olive oil (optional)
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Salt
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Black pepper
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Garlic powder (optional)
Directions
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I start by combining the cooked chicken and chickpeas in a large mixing bowl.
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I add in the celery, red onion, bell pepper, and herbs for crunch and freshness.
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In a small bowl, I whisk together Greek yogurt (or mayo), Dijon mustard, lemon juice, salt, pepper, and garlic powder until smooth.
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I pour the dressing over the chicken mixture and toss everything together until evenly coated.
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I taste and adjust seasoning if needed, then chill for at least 30 minutes to let the flavors meld.
Servings and timing
This recipe makes about 4 servings and takes just 15–20 minutes to put together. It’s ideal for quick lunches or prepping a few meals ahead of time.
Variations
Sometimes I use rotisserie chicken to save time or add chopped cucumbers for extra crunch. I’ve also stirred in avocado or swapped the Greek yogurt for mashed hummus for a different flavor profile. For a spicier version, I add a little hot sauce or chopped jalapeño.
Storage/reheating
I store this salad in an airtight container in the fridge for up to 4 days. It tastes even better the next day as the flavors come together. I don’t reheat it—this salad is meant to be served cold or at room temperature.
FAQs
Can I make this salad dairy-free?
Yes, I use mayo or hummus instead of Greek yogurt to keep it dairy-free. It still turns out creamy and flavorful.
Is this salad good for meal prep?
Absolutely. I make a batch at the start of the week and enjoy it for lunches or snacks—it holds up really well in the fridge.
Can I use canned chicken?
Yes, I’ve made this with canned chicken in a pinch. I just drain it well and flake it before mixing.
What can I serve with this salad?
I serve it on whole-grain toast, in a lettuce wrap, stuffed in pita bread, or on top of mixed greens. It also works well as a filling for wraps.
Can I mash the chickpeas?
If I want a creamier texture, I mash about half the chickpeas before mixing. It makes the salad more spreadable, great for sandwiches.
Conclusion
Protein-Packed Chickpea Chicken Salad is one of my favorite go-to meals when I want something quick, healthy, and full of flavor. I love how simple it is to prepare and how well it holds up for days in the fridge. Whether I’m packing lunch or looking for a protein-rich snack, this salad never lets me down.
