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Creamy Chickpea Chicken Salad with Dill and Lemon

Close-up of a creamy mound of chickpea chicken salad mixed with whole chickpeas and fresh dill, served on a white plate.

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Make a satisfying, protein-packed lunch with this creamy chickpea chicken salad. It uses mashed chickpeas to add texture and fiber, making it a lighter alternative to traditional chicken salad.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup Greek yogurt, plain (or mayonnaise for a richer taste)
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Place the drained chickpeas in a medium bowl. Use a fork or potato masher to mash about half of the chickpeas until mostly smooth, leaving the rest whole for texture.
  2. In a separate large bowl, combine the shredded chicken, mashed and whole chickpeas, chopped celery, and minced red onion.
  3. In a small bowl, whisk together the Greek yogurt (or mayonnaise), lemon juice, and Dijon mustard until smooth.
  4. Pour the dressing mixture over the chicken and chickpea mixture. Add the salt, pepper, and fresh dill.
  5. Gently fold all ingredients together until everything is evenly coated. Do not overmix.
  6. Taste the salad and adjust salt, pepper, or lemon juice as needed.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to combine.

Notes

  • For a vegan adaptable version, substitute the chicken with an equal amount of crumbled firm tofu or extra mashed chickpeas, and use a vegan mayonnaise or plain unsweetened plant-based yogurt.
  • This salad works well as a sandwich filling, served over mixed greens, or scooped onto lettuce wraps for a low-carb option.
  • You can prepare the chicken ahead of time by poaching chicken breasts and shredding them.

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