Chicken and Chickpea Salad with Creamy Greek Yogurt Dressing
By Suzy Karadsheh
Category
Entree
Cuisine
American/Mediterranean
Servings
4
Prep Time
15 minutes
Chilling Time (Optional)
20 Minutes
Total Time
35 Minutes
This protein-packed recipe just gets better the next day, making it perfect for meal prepping healthy meals for the week. The smashed chickpeas give the salad a creamier texture and add enough heft to make it filling enough on its own. Alternatively, serve on toast open-faced or between bread for a chicken salad sandwich with a twist.
Ingredients
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1/3 cup whole milk Greek yogurt
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3 tablespoons Dijon mustard
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1 lemon, juiced
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1 garlic clove, finely chopped
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Extra virgin olive oil
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1 teaspoon sweet paprika
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1 teaspoon Urfa Biber (or 1/2 teaspoon red pepper flakes)
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Kosher salt
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Black pepper
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1 (15-ounce) can chickpeas, drained and rinsed
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12 ounces cooked chicken breast, shredded (about 2 1/2 cups)
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2 celery ribs, finely chopped
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1 to 2 shallots, finely chopped
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1/4 roughly chopped sun dried tomatoes
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1/2 cup roughly chopped fresh parsley
For the Creamy Greek Yogurt Dressing
For the Chicken Salad
Directions
Make the dressing. In a large mixing bowl, add the yogurt, mustard, lemon juice, garlic, a big glug of olive oil, paprika, Urfa biber, and a big pinch of salt and pepper (about 1/2 teaspoon each). Whisk until well combined.
Mix the salad. Add the chickpeas to the bowl with the dressing and lightly smash with the back of a spoon or fork. Add the shredded chicken, celery, shallots, sun dried tomatoes, and parsley. Mix until well combined.
Chill (optional). If you have the time, allow the chicken salad to chill in the fridge for 20 minutes or so before serving (this is optional, especially if using leftover chicken that’s already been in the fridge). Serve in the bowl or make chicken salad sandwiches using your favorite bread.
Recipe Note
- Feel free to save time and repurpose leftover chicken, or use rotisserie.
- Store covered in your refrigerator for up to 3 days.
Nutrition
Calories 269, Fat 5.8 grams, Monounsaturated Fat 1900 milligrams, Sodium 495.9 milligrams, Sugar 2.1 grams, Calcium 98.7 milligrams, Carbs 20.2 grams, Saturated Fat 1.2 grams, Trans Fat 0.003 grams, Potassium 534.8 milligrams, Vitamin A 23.4 milligrams, Iron 3.2 milligrams, Protein 34.6 grams, Polyunsaturated Fat 1800 milligrams, Cholesterol 73.1 milligrams, Fiber 6.6 grams, Vitamin C 25.3 milligrams