Lunch Prep’s New Friend: Chickpea Chicken Salad
Y’all! You know I’m all about that easy prep life. Enter our new favorite lunch-time recipe… Chickpea Chicken Salad. This protein packed salad is so easy and totally adaptable to suite your needs/tastes. It’s filled with chickpeas, cilantro, crispy celery, toasty walnuts, and anything else your heart desires.
I love baking up some extra thighs and breasts when I make dinner, and setting them aside specifically for this recipe. We’ve really tried to cut rotisserie chickens out of our life, but if you’re a rotisserie family, this recipe is GREAT for left overs. I recently made this with some spicy buffalo chicken breasts I had leftover from dinner and it was WAY too good. When I make this for Ty, I always add a little extra sriracha to the mayo to give it an extra kick. Tyler isn’t typically a chicken salad fan, but he loves how packed with protein this is because of the chickpeas, and since it’s mainly a base of chickpeas and only a little bit of mayo, it doesn’t have that typically over mayo chicken salad feel that he’s use to to hatting.
Chickpea Chicken Salad
(2) 15 oz cans of chickpeas
1 1/2 tablespoons mayo
1 tablespoon mustard
1/2 tablespoons honey
2 teaspoons Sriracha
1 tablespoon red wine vinegar
juice of 1/2 lemon
salt and pepper to taste
1/2 cup grapes, halved
1/2 jalapeño, seeded
8 to 10 oz of chicken
2 green onions
2 tablespoons chopped cilantro
2 celery stalks
Start by prepping all your ingredients. Slice your grapes, prep your dressing, cut your celery, etc.
Prep your dressing
Combine the mayo, mustard, honey, sriracha, lemon juice, and red wine vinegar.
Slightly mash one can of chickpeas, add salt and pepper to taste. You really want to add a good amount of seasoning here. Add this to the mayo base dressing.
Next, combine all the other “dry” ingredients. The grapes, jalapeño, chicken, green onions, cilantro, celery, and toasted walnuts.
Add the dressing to the dry ingredients, mix well, and enjoy!