This chicken chickpea salad is the kind of recipe you turn to when you want something satisfying, quick, and genuinely good. It comes together in about 15 minutes, works beautifully with leftover or rotisserie chicken, and is packed with protein from both the chicken and the yogurt-based dressing. No mayonnaise, no heavy sauces, just a bright and creamy yogurt dressing that coats every bite. Whether you serve it on bread, scoop it with crackers, or eat it straight from the bowl, this one earns a permanent spot in your weekly rotation.

 

Why You’ll Love This Recipe

Flexible and forgiving. Swap the apple for grapes, add more celery for crunch, or double the dressing if you like things extra creamy. It’s a very adaptable recipe.

High protein, no mayo. The dressing is made with plain yogurt instead of mayonnaise, which keeps things light while adding a tangy, creamy richness. Between the chicken, chickpeas, and yogurt, this salad is genuinely high in protein.

Ready in 15 minutes. If your chicken is already cooked, this comes together incredibly fast. It’s a great use for rotisserie chicken or any leftover chicken you have in the fridge.

Meal prep friendly. This salad keeps well in the fridge for several days, making it perfect for lunches throughout the week.

Ingredients for Chicken Chickpea Salad

For the Salad

• Chicken breast, cooked and shredded: Use whatever cooked chicken you have on hand. Rotisserie chicken, leftover baked chicken, or freshly cooked chicken all work wonderfully. I’ll share my preferred method below.
• Canned chickpeas, drained and rinsed: Chickpeas (also known as garbanzo beans) add bulk, a nutty flavor, and a nice hit of plant-based protein. Mashing some of them into the dressing is the secret to making this salad extra creamy without any extra effort.
• Red onion: Adds a slightly sweet bite that balances the creaminess of the dressing. If you find raw red onion too strong, soak the chopped pieces in cold water for 10 minutes before adding.
• Celery: Essential for crunch. Don’t skip it.
• Fresh parsley: Parsley brightens the whole salad. It’s a classic in Middle Eastern and Mediterranean cooking for a reason.
• Apple: This is the ingredient that surprises people. A crisp apple adds a subtle sweetness and crunch that works beautifully against the tangy dressing. Use any variety you like, but a firm, sweet-tart apple like Honeycrisp or Fuji is ideal.

For the Yogurt Dressing

Note: You may want to double this depending on how creamy you like your salad.

• Plain yogurt: This is the base of the dressing and replaces mayonnaise entirely. Use whole milk plain yogurt for the best texture and flavor. If you make your own, this is a perfect use for it.
• Dijon mustard: Adds depth and a gentle sharpness to the dressing.
• Red wine vinegar: Brightens the dressing and adds just enough acidity to balance the creaminess of the yogurt.
• Turmeric: A small amount of turmeric adds a warm, earthy note and gives the dressing a beautiful golden color.
• Garlic: Use a microplane to grate the garlic so it blends seamlessly into the dressing without any harsh chunks.
• Honey: Just a touch of honey rounds out the tanginess of the vinegar and mustard.

How to Make Chicken Chickpea Salad

Step 1: Cook and Shred the Chicken

You can use any cooked chicken you have on hand, including rotisserie chicken, poached chicken, or leftovers. For the freshest flavor, I recommend using my Greek grilled chicken recipe as the base. Marinate the chicken breast as directed, then air fry at 375 degrees F for 18 minutes, flipping halfway through. Let it cool completely before shredding.

To shred the chicken quickly, place the cooked breasts in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 20 to 30 seconds. It’s the fastest method and gives you perfectly shredded chicken every time. Alternatively, use two forks. If you prefer to poach the chicken, check out my Instant Pot poached chicken for a completely hands-off method that gives you juicy, tender chicken perfect for salads.

Step 2: Make the Dressing

In a large bowl, whisk together the yogurt, Dijon mustard, red wine vinegar, salt, turmeric, grated garlic, and honey until smooth and fully combined. Taste and adjust seasoning if needed. Remember: if you want a creamier, more dressed salad, go ahead and double the dressing quantities.

Step 3: Add the Chickpeas

Drain and rinse the chickpeas, then add them directly to the bowl with the dressing. Using a fork, mash about a third of the chickpeas right into the dressing. This thickens the whole mixture and helps everything cling together without adding any extra ingredients. Leave the rest of the chickpeas whole for texture.

Step 4: Combine Everything

Add the shredded chicken, red onion, celery, parsley, and chopped apple to the bowl. Fold everything together gently until well coated. Taste one more time and adjust salt or vinegar as needed.

Step 5: Chill and Serve

You can serve this immediately, but it gets even better after 30 minutes in the fridge as the flavors meld together. Serve cold or at room temperature.

Is Chicken Chickpea Salad High in Protein?

Yes, and that’s one of the reasons I love this recipe. You’re getting protein from three sources: chicken breast, chickpeas, and plain yogurt. A serving of this salad contains approximately 30 to 35 grams of protein depending on portion size, which makes it a genuinely filling meal. Unlike traditional chicken salad recipes that use mayonnaise as the base, swapping in plain yogurt adds protein while keeping the fat lower. It’s the kind of lunch that actually keeps you full.

What to Serve with Chicken Chickpea Salad

This salad is versatile enough to serve in several ways:

• Scoop it into warm homemade pita bread or khubz arabi for a satisfying sandwich.
• Serve alongside homemade pita chips for scooping.
• Spread it on slices of no knead bread for an easy open-faced sandwich.
• Serve with your favorite crackers for a quick lunch or light appetizer.
• Spoon it over a bed of greens for a more substantial salad bowl.

Tips for the Best Chicken Chickpea Salad

• Mash some of the chickpeas. This is not optional in my opinion. Mashing a portion of the chickpeas directly into the dressing is what gives this salad its creamy, cohesive texture without any extra ingredients.
• Don’t skip the apple. It sounds unusual but the sweetness and crunch of the apple is what sets this salad apart from a standard chicken salad. Trust the process.
• Double the dressing. If you like your salad well-coated and creamy, double the dressing. The recipe as written is a lighter coating; some people prefer more.
• Use quality yogurt. Since the dressing is yogurt-forward, the quality matters. Whole milk plain yogurt gives the best flavor and texture. If you have homemade yogurt, even better.
• Let it rest. Even 20 to 30 minutes in the fridge makes a noticeable difference as the dressing soaks into the chickpeas and chicken.
• Cool the chicken completely before mixing. Adding warm chicken to the dressing can make the salad watery and cause the yogurt to thin out. Let the chicken cool to room temperature first, or refrigerate it for 15 minutes before combining.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving. This salad is not suitable for freezing.

Frequently Asked Questions

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