Smashed Chickpea Chicken Salad at Home

Need a speedy and healthy lunch?

I’ve got you! This smashed chickpea chicken salad is loaded with protein, fiber, flavor and texture. Smashed chicken peas are combined with chopped leftover chicken, red onion and crunchy celery and tossed in a simple, creamy yogurt and mayo dill dressing. My go-to way to enjoy this healthy salad is to pile forkfuls on top of sourdough wasa crisp bread or black pepper triscuits. But it’s also satisfying tucked into lettuce leaves or in a wrap.

A especially simple and incredibly flavor-packed healthy meal in little to no time, makes this great for lunches or meal prepping for throughout the week.

For this Smashed Chickpea Chicken Salad Gather:

• chickpeas (garbanzo beans) – For ease, I like to use canned chickpeas.
• mayonnaise – Lends richness and creaminess.
• plain greek yogurt – I like to use Oikos Pro plain greek yogurt which has 25g of protein.
• dijon mustard – Adds bright and tangy flavor.
• dill (fresh) – I recommend using fresh dill however (1 teaspoon) dried can also be used.
• Cavender’s all-purpose greek seasoning – Lends bold and savory flavor.
• freshly ground black pepper – Adds distinct bite and flavor.
• cooked chicken – Use leftover roasted chicken or rotisserie.
• red onion – Lends savory and slightly sharp onion flavor.
• celery – Adds crunch and mild earthy flavor

Prep The Chickpeas:

Open and drain 1 (15 ounce) can of chickpeas into a colander and rinse with cool water. Drain before transferring to a kitchen towel and gently patting dry. Set off to the side.

Make The Dressing:

In a bowl or liquid measuring cup, measure and add 1/3 cup both mayonnaise and plain greek yogurt, 1 teaspoon dijon mustard, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), 3/4 teaspoon greek seasoning and some freshly ground black pepper.

Using a spatula, stir well until thoroughly combined.

Set off to the side.

Build The Salad:

Add the chickpeas to a large mixing bowl.

Using a potato masher, smash the chickpeas until crumbly.

I like to chop 3/4 of a pound of chicken into smaller pieces, but you can shred it however you like. It should be close to 3 cups.

Add the 3 cups chopped chicken, 1/2 cup finely diced celery and 1/3 cup finely diced red onion to the bowl.

Add in all of the dressing.

And toss to combine.

For Serving:

I personally prefer a not overly wet chicken salad. However if you want or need to add more, simply add equal parts yogurt and mayo until it reaches a consistency you prefer. Serve immediately or cover and refrigerate until ready to serve.

To serve, simply measure out 3/4 cup of the smashed chickpea chicken salad and serve tucked into lettuce wraps, spread out on to toast or, my personal regular, spooned onto sourdough Wasa crisp bread or black pepper Triscuit crackers.

Store in an air-tight container for up to 5 days.

Enjoy! And if you give this Smashed Chickpea Chicken Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!