Protein-Packed Chickpea Chicken Salad

This Protein-Packed Chickpea Chicken Salad is one of my favorite meals when I want something healthy, filling, and full of texture. It combines tender chicken with hearty chickpeas, crisp veggies, and a light, flavorful dressing. Whether I’m looking for a quick lunch, post-workout fuel, or a make-ahead meal for the week, this salad always delivers.

Why You’ll Love This Recipe

I love this salad because it’s loaded with protein and fiber, keeping me full for hours without feeling heavy. It’s also super flexible—I can toss in whatever veggies or herbs I have, and the flavors only get better as it sits. It’s great on its own, in a wrap, or even served over greens for a fresh, balanced meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast or thighs (shredded or chopped)

• Canned chickpeas (rinsed and drained)

• Celery (diced)

• Red onion or green onion (finely chopped)

• Cherry tomatoes or red bell pepper (optional, for color and crunch)

• Fresh parsley or dill

• Olive oil

• Lemon juice

• Dijon mustard

• Garlic (minced or powdered)

• Salt and pepper

Directions

1. I start by prepping the ingredients—shredding the chicken, draining the chickpeas, and chopping the veggies and herbs.

2. In a large bowl, I combine the chicken, chickpeas, celery, onion, tomatoes (if using), and herbs.

3. In a small bowl or jar, I whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.

4. I pour the dressing over the salad and toss everything together until well coated.

5. I taste and adjust seasoning if needed, then chill for at least 15–20 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep (especially if the chicken is already cooked), and it’s ready to eat right away or after a quick chill in the fridge.

Variations

Sometimes I swap the chicken for canned tuna or shredded rotisserie chicken to save time. I also like adding avocado, cucumbers, or feta cheese for extra richness and flavor. When I want more crunch, I mix in sunflower seeds or chopped nuts. For a Mediterranean twist, I throw in olives and a sprinkle of oregano.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. It holds up really well and actually tastes better the next day. Since it’s served cold, there’s no reheating needed—just give it a quick stir before serving.

FAQs

Can I make this salad without chicken?

Yes, I’ve made it vegetarian by doubling the chickpeas or adding in extra veggies like roasted sweet potato or quinoa for bulk.

What’s the best chicken to use?

I like using grilled or baked chicken breast, but rotisserie chicken is perfect when I want something fast and flavorful.

Is this salad good for meal prep?

Absolutely. It holds up well in the fridge and makes great grab-and-go lunches. I just keep the dressing separate if I want to maintain crunch.

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. I just drain it well and break it up with a fork before mixing it into the salad.

What’s a good side to serve with it?

I usually serve it with pita bread, crackers, or on top of mixed greens. It also pairs well with a cup of soup or a fruit salad.

Conclusion

This Protein-Packed Chickpea Chicken Salad is a wholesome, easy-to-make meal that keeps me full and satisfied. It’s fresh, flavorful, and super customizable—perfect for lunch, dinner, or meal prep. Whether I enjoy it in a bowl, a wrap, or over greens, it’s always a delicious choice.

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