Chickpea “Chicken” Salad

5 from 1 vote

Avocado Chickpea Salad is a vegetarian “chicken” salad you can make in 10 minutes with smashed chickpeas, grapes, toasted almonds, celery, and herbs in a creamy avocado Greek yogurt dressing — no mayo. Quick lunch and great weekly meal prep recipe.

Prep Time10

Total Time5

Course: Main Course, Salad, Side Dish, Snack

Cuisine: American

Servings:

Calories: 140kcal

Author: Cara Lanz

Ingredients

Avocado Yogurt Dressing

½ avocado
⅓ cup Greek yogurt
1 lemon, juiced
1 teaspoon Dijon mustard
black pepper, to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh tarragon, chopped

Chickpea "Chicken" Salad

1 can chickpeas, drained and rinsed
1 rib celery, chopped
1 cup green or red grapes, halved
2 green onions, sliced
¼ cup almonds, toasted

Instructions

Avocado Yogurt Dressing

Place the avocado, Greek yogurt, lemon juice, Dijon, pepper, parsley, and tarragon into a food processor or blender. Process until the dressing is smooth and creamy.
You can also smash the avocado with a fork and whisk in the remaining ingredients for a chunkier dressing.

Avocado Chickpea Salad

Drain and rinse one can of chickpeas and place it in a large bowl. Lightly mash some of the chickpeas with a fork, so there are some still left intact. This will add both creaminess and texture to your salad.
Add chopped celery, halved grapes, sliced green onions, and toasted almonds to the chickpeas. Add avocado dressing. Stir to combine.
Serve this avocado chickpea salad on whole grain bread, crackers, in lettuce wraps, or stuffed in a tomato.
Store this salad in an airtight container in the refrigerator for 3- 5 days.

Notes

Light mash the chickpeas to add both creaminess and chunky texture to this vegetarian chicken salad.

If you don’t have a blender or food processor, mash the avocado with a fork really well and whisk it in with the rest of the avocado yogurt dressing ingredients.

Nutrition