Description
High-protein chickpea chicken salad with a creamy spiced yogurt-dijon dressing, packed with fresh herbs, crunchy celery, and sun-dried tomatoes.
Ingredients
- For the dressing:
- 1/3 cup full-fat Greek yogurt
- Ground black pepper
- 1 minced garlic clove (or 1/2 tsp garlic powder)
- Kosher salt
- Extra virgin olive oil
- 1 tsp Urfa biber (or 1/2 tsp red pepper flakes)
- Juice of 1 lemon
- 3 tbsp Dijon mustard
- 1 tsp sweet paprika
- Â
- For the salad:
- 1 can chickpeas (rinsed and drained well)
- 1 to 2 finely chopped shallots
- 12 oz shredded cooked chicken breast (rotisserie chicken works great)
- 2 finely chopped celery stalks
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped sun-dried tomatoes (oil-packed preferred)
Instructions
1. In a large mixing bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic, olive oil, paprika, Urfa biber, salt, and pepper until smooth and creamy.
2. Add the chickpeas to the bowl and lightly mash them to help them absorb the dressing.
3. Add shredded chicken, celery, shallots, sun-dried tomatoes, and parsley.
4. Mix everything thoroughly until evenly coated with the dressing.
5. Chill in the refrigerator for about 20 minutes if desired to enhance flavor.
6. Serve as-is, in a bowl, or as a sandwich filling.
Notes
For best flavor, let the salad chill briefly before serving to allow the spices to meld.
Adjust seasoning and spice level to taste, especially the Urfa biber or red pepper flakes.
Rotisserie chicken saves time and adds extra flavor and moisture.
Nutrition
- Serving Size: 1 bowl
- Calories: 900-1100
- Sugar: 8g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 14g
- Protein: 90g
- Cholesterol: 180mg