Chickpea Chicken Salad

The flavor of this chickpea chicken salad alone is enough to make this recipe a keeper. But there’s so many reasons why we love this chicken salad recipe!

• Packed with Protein and Fiber: If you’re looking to add more protein to your diet, chickpeas are a great way to do it. You can mash them up super soft or keep some bigger for texture.
• Make Ahead Recipe: You can store this chicken salad in the refrigerator for up to 4 days for easy lunches, dinners or snacks.
• Versatile: Not only can you add this chicken salad to wraps, but you can pile it onto rolls or bread, or spoon it on top of lettuce. Or add a scoop on top of your favorite cracker or an apple slice.

• Cooked Chicken: You can use any cooked chicken that you have, diced or shredded.
• Chickpeas: Drain and rinsed, but dry them off before adding to the chicken salad.
• Mayonnaise: We like full fat for the best flavor but you can use whatever you like or have on hand.
• Shredded Carrots: You can buy shredded carrots in the produce department, or grate them yourself. We like to grate the carrots ourselves for the best flavor.
• Celery: Diced celery adds a nice crunch and flavor. If you don’t have celery, or you don’t like it you can you can leave it out.
• Dijon Mustard: Dijon mustard has a smooth, creamy texture and a slightly tangy and spicy flavor. It goes perfectly in this chickpea chicken salad to cut through some of the rich flavors.
• Red Wine Vinegar: Adds another level of tanginess to the salad, you can also use white wine vinegar, even pickle brine.

• Make the dressing: Add mayonnaise, dijon mustard, red wine vinegar, salt and pepper to a bowl and whisk to combine.
• Mash the chickpeas: In another bowl, use a potato masher to mash the chickpeas to your desired consistency. You can make them completely smooth or keep some larger pieces for texture. You can even leave the chickpeas whole if you like.

• Add ingredients to a bowl and mix: Add the chicken, celery, carrots and mashed chickpeas to a large bowl. Pour in the dressing and mix until combined. Taste for seasonings and adjust if needed.

While we think this chickpea chicken salad is pretty perfect as is, there are tons of different ways to make it! This is one of those recipes that you can use to “clean out the fridge” if you have extra veggies laying around.

• Vegetable options: Add diced red onion, scallions or even diced radishes for a spicy bite.
• Instead of mayonnaise: While we think mayo is the best option for flavor, you can try using half Greek yogurt for even more protein. Yogurt will add a tangier flavor than mayonnaise, so it’s all what you like.
• Instead of red wine vinegar: You can use white wine vinegar, champagne vinegar or pickle brine. If you don’t have any of those, add a tablespoon of fresh lemon juice.
• Instead of chickpeas: Of course you could leave the chickpeas out, or you can add small white beans, diced avocado, halved grapes or craisins.