Chickpea Chicken Salad
This chickpea “chicken” salad is a delicious and high-protein chickpea recipe that’s fresh, quick to make, and perfect for vegetarian lunches!
Servings: 4 servings
Ingredients
- 15 oz chickpeas, drained and rinsed
- 1 rib celery chopped
- 2 Tablespoons finely chopped sweet red onion
- 2 Tablespoons finely chopped parsley
- 1 Tablespoon sliced almonds
Dressing
- 1/3 cup mayo
- 1 Tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pour the chickpeas into a large bowl. Use a potato masher or forks to mash about 2/3rd of the chickpeas, leaving about 1/3 of them mostly intact for texture.15 oz chickpeas, drained and rinsed
- Add the celery, onion, parsley, and almonds.1 rib celery, 2 Tablespoons finely chopped sweet red onion, 2 Tablespoons finely chopped parsley, 1 Tablespoon sliced almonds
- In a small bowl mix together all of the ingredients for the dressing until well blended.1/3 cup mayo, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1 teaspoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour the dressing over the chickpea mixture and mix until everything is well coated.
Nutrition
Calories: 320kcal | Carbohydrates: 32g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 476mg | Fiber: 9g | Sugar: 6g
