One of my favorite summertime lunches, packed with protein!
This light, refreshing variation of chicken salad is sure to satisfy those tastebuds. The chickpeas give a rich, nutty twist to your typical chicken salad recipe. It goes great on top of a large salad, on toasted wheat bread, in sliced croissants, or my favorite—in soft taco shells.
One recipe makes about 4 servings, give or take. Per usual, I tend to eyeball most measurements so adjust as you see fit.
Other variations / Alternate ingredients to try:
- Celery, finely chopped
- Pecans, finely chopped
- Grapes, quartered
Chickpea Chicken Salad
1 can chickpeas, drained and rinsed
1 large can shredded chicken breast
1/2 cup light mayo
2 tbsp relish
Drain and rinse chickpeas. Mash with fork until chunky and sticky.
Drain shredded chicken breast. If using fresh-cooked chicken, shred breast meat.
Combine mashed chickpeas, shredded chicken, mayo, and relish in a large bowl.
Add in seasonings—measure with your heart. Stir until well combined.
Top with lettuce, tomato, avocado, hummus, etc.
Store leftovers in the refrigerator and eat within 3 days for best taste (although it usually doesn't last that long!)