Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups cooked chicken, shredded or diced
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 celery stalk, diced
- 1/4 cup fresh parsley or cilantro, chopped
- 1/2 cup yogurt or mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: Paprika or cayenne pepper for heat
Instructions
- Gather all ingredients and measure them out.
- If not using leftovers, poach or grill the chicken until fully cooked, then let it cool and shred or dice.
- Dice the bell pepper, cucumber, and celery into bite-sized pieces.
- In a large bowl, gently fold together chickpeas, chicken, and diced vegetables.
- In a separate bowl, whisk together yogurt or mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the chickpea mixture and stir until thoroughly combined.
- Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve over greens, in wraps, or as desired.
Notes
Chill the salad for at least 30 minutes before serving to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Paleo