– **Title**: Tasty Protein Packed Chickpea Chicken Salad
– **Ingredients**:
– 1 can chickpeas, drained and rinsed (about 15 ounces)
– 1 cup cooked chicken breast, shredded
– 1/2 cup Greek yogurt (or mayonnaise)
– 1/4 cup red onion, diced
– 1/2 cup celery, diced
– 1 red bell pepper, diced
– 1/4 cup fresh parsley, chopped
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 teaspoon garlic powder
– Optional: Lettuce leaves for serving
– **Instructions**:
1. In a large mixing bowl, combine the drained chickpeas and shredded chicken.
2. Add the diced red onion, celery, red bell pepper, and parsley to the bowl.
3. In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, salt, pepper, and garlic powder (if using).
4. Pour the dressing over the chickpea and chicken mixture. Gently stir until everything is well-coated.
5. Taste and adjust the seasoning if needed.
6. Serve the salad on its own or over lettuce leaves for an added crunch. Enjoy!
Ingredients & Substitutions
Chicken: Use cooked chicken, which can be shredded from a rotisserie chicken for ease. Alternatively, leftover chicken works great too. If you’re looking for a vegetarian option, you can replace it with extra chickpeas or some diced tofu.
Chickpeas: Canned chickpeas are super convenient, but you can use dried ones too, just make sure to soak and cook them first. If you need a different protein, try black beans or white beans.
Vegetables: I like the crunch from celery and the sweetness of red bell pepper. You can swap in cucumber or snap peas for a fresh taste. For color and flavor, try adding corn or grated carrots!
Greek Yogurt: This gives creaminess and tang. If you prefer, substitute with homemade yogurt, sour cream, or even a vegan option like cashew yogurt. Mayonnaise is a great alternative if you’re craving a classic taste!
Sun-Dried Tomatoes: They add a nice depth, but if you don’t have any, fresh tomatoes or roasted red peppers work too. Adjust the amount based on your taste preference!
How Do I Make Sure Everything is Well Combined?
Mixing everything properly ensures every bite is full of flavor. Start by combining the chicken and chickpeas in a large bowl. Use a fork to mash some chickpeas for texture. Next, add your diced veggies and herbs. This creates a colorful and inviting mix!
- In a separate bowl, whisk together the Greek yogurt (or mayo), Dijon mustard, lemon juice, garlic powder, salt, and pepper until it’s smooth.
- Pour the dressing over the chicken and chickpea mixture, and stir gently to coat everything without breaking up the chickpeas too much.
- After mixing, taste and adjust the seasoning if needed before chilling. This helps all the flavors blend nicely while they chill!
How to Make Tasty Protein Packed Chickpea Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup sun-dried tomatoes, chopped (oil-packed for added flavor)
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/2 cup Greek yogurt (or mayonnaise)
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This tasty salad takes about 15 minutes to prepare and 30 minutes to chill in the refrigerator. So overall, you’ll need about 45 minutes before you can dig in. Perfect for a quick meal or a tasty lunch option!
Step-by-Step Instructions:
1. Combine the Main Ingredients:
In a large mixing bowl, add the shredded chicken and drained, rinsed chickpeas. Using a fork, gently mash a few of the chickpeas to add some texture to the salad. This will give your salad a nice, chunky feel!
2. Add the Veggies:
Now it’s time to add some crunch and color! Toss in the diced celery, red bell pepper, red onion, chopped sun-dried tomatoes, and fresh parsley. Mix everything together gently so that the veggies are evenly distributed.
3. Make the Dressing:
In a small bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, lemon juice, garlic powder, salt, and pepper until the mixture is smooth and well combined. This dressing is packed with flavor and will tie everything together nicely!
4. Mix and Taste:
Pour the dressing over your chicken and chickpea mixture. Stir everything together thoroughly until all the ingredients are nicely coated with the dressing. Take a moment to taste your salad and adjust the seasoning with more salt, pepper, or lemon juice if you’d like!
5. Chill and Serve:
Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld and enhance the taste. Once chilled, you can serve the salad as-is, on a bed of greens, or even in a sandwich or wrap. Enjoy your delicious protein-packed salad!
Can I Substitute Canned Chickpeas with Dried Chickpeas?
Yes, you can use dried chickpeas! Just soak them overnight and cook them until tender before adding them to the salad. This will take about 1-2 hours of simmering, so plan accordingly.
How Long Can I Store Leftover Chickpea Chicken Salad?
You can store leftovers in an airtight container in the fridge for up to 3 days. Make sure to keep it well-sealed to maintain flavor and freshness. If it starts to dry out, add a little more Greek yogurt or mayonnaise to revive its creaminess!
Can I Make This Salad Vegan?
Absolutely! To make it vegan, simply replace the cooked chicken with an equivalent amount of diced tofu or another protein, and use a plant-based yogurt instead of Greek yogurt. Adjust seasonings to taste for added flavor!
What Other Vegetables Can I Add?
Feel free to get creative! You can add diced cucumbers, grated carrots, or even diced avocado for extra creaminess. Just chop them up small and mix them in with the other veggies. It’ll add even more color and nutrients!
