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Chickpea Chicken Salad

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

Dill weed

Celery Salt




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!)



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