Chicken and Chickpea Salad with Lemon Yogurt Dressing Recipe
A refreshing and protein-packed Chicken and Chickpea Salad featuring a tangy Greek yogurt and Dijon mustard dressing, combined with fresh herbs, sun-dried tomatoes, and crunchy celery. Perfect for a quick lunch or light dinner, this salad is easy to prepare and versatile enough to serve on its own or as a sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Dressing
- 1/3 cup whole milk Greek yogurt
- 3 tablespoons Dijon mustard
- 1 lemon, juiced
- 1 garlic clove, finely chopped
- Extra virgin olive oil, a big glug (about 2 tablespoons)
- 1 teaspoon sweet paprika
- 1 teaspoon Urfa Biber or 1/2 teaspoon red pepper flakes
- Kosher salt, about 1/2 teaspoon
- Black pepper, about 1/2 teaspoon
Salad
- 1 (15-ounce) can chickpeas, drained and rinsed
- 12 ounces cooked chicken breast, shredded (about 2 1/2 cups)
- 2 celery ribs, finely chopped
- 1 to 2 shallots, finely chopped
- 1/4 cup roughly chopped sun-dried tomatoes
- 1/2 cup roughly chopped fresh parsley
Instructions
- Make the dressing. In a large mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, finely chopped garlic, a generous splash of extra virgin olive oil, sweet paprika, Urfa Biber (or red pepper flakes), kosher salt, and black pepper. Whisk all ingredients together thoroughly until the dressing is smooth and well combined.
- Mix the salad. Add the drained and rinsed chickpeas to the bowl with the dressing. Lightly mash the chickpeas with the back of a spoon or fork to release some texture but keep some whole. Then add the shredded cooked chicken breast, finely chopped celery ribs, shallots, sun-dried tomatoes, and fresh parsley. Stir gently yet thoroughly until all ingredients are evenly combined with the dressing.
- Chill (optional). If time allows, cover the salad and chill it in the refrigerator for about 20 minutes. This step helps the flavors meld together nicely. However, if using leftover chicken that has been refrigerated previously, you can serve immediately. Serve the salad in a bowl or use it as a hearty filling for sandwiches with your favorite bread.
Notes
- To save time, use pre-cooked or rotisserie chicken breast.
- Urfa Biber can be substituted with red pepper flakes for a similar smoky heat.
- Chilling the salad enhances the flavors but is not mandatory.
- Make sure to drain and rinse chickpeas well to avoid excess liquid in the salad.
- Adjust seasoning with additional salt, pepper, or lemon juice to taste before serving.
