Chickpea Chicken Salad is made with tender chicken, crunchy veggies and buttery chickpeas. A protein packed meal that’s ready in just minutes!
Ingredients
Scale
- 2 1/2 cups cooked, diced or shredded chicken
- 1 cup canned chickpeas, rinsed and drained
- 1/2 cup diced celery
- 1/2 cup shredded or grated carrots
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1 tablespoon red wine vinegar (can also use white wine vinegar or pickle brine)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Add the chickpeas to a large bowl and mash with a fork or a potato masher. We like to leave some bigger and smaller pieces, but take it to the consistency that you like. (see note)
- Add the chicken, celery and carrots to the bowl with the chickpeas and toss to combine.
- Add the mayonnaise, dijon mustard, red wine vinegar, salt and pepper to a small bowl and whisk to combine. Taste for seasonings and adjust if needed. Pour the dressing over the chicken salad and toss to combine. Taste the chicken salad again and adjust the seasonings if needed.
- Cover and refrigerate for at least 30 minutes before serving if time allows.
Recipe Notes
You can leave the chickpeas whole if you like the texture. If you’re trying to “hide” the chickpeas in this chicken salad, mash them completely and no one will know they’re in there!
Store: Store chicken salad in an air tight container for up to 4 days in the refrigerator. Keep in mind that the chicken salad is only as fresh as the chicken that you started with. For instance, if you start with chicken that is already 3 days old, the chicken salad is only good for another day or two at the most.
- Category: Dinner
- Method: Stir
- Cuisine: American
