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Mediterranean chickpea chicken salad with sun dried tomatoes in white serving bowl showing colorful ingredients

Mediterranean Chickpea Chicken Salad with Sun Dried Tomatoes

A protein-packed Mediterranean-inspired salad with chickpeas, chicken breast, and sun-dried tomatoes in a creamy Greek yogurt dressing
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 20 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 0.33 cup full-fat Greek yogurt
  • 3 tablespoons Dijon mustard
  • 1 lemon lemon juice freshly squeezed
  • 1 clove garlic finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon urfa biber or ½ teaspoon crushed red pepper flakes
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 can chickpeas 15-ounce, rinsed and drained
  • 12 ounces cooked chicken breast shredded, about 2½ cups
  • 2 stalks celery finely chopped
  • 1-2 shallots shallots finely chopped
  • 0.25 cup sun-dried tomatoes roughly chopped
  • 0.5 cup fresh parsley roughly chopped

Equipment

  • Large mixing bowl
  • Whisk
  • Fork or spoon for mashing
  • Sharp knife
  • Cutting board

Method
 

  1. In a large mixing bowl, add Greek yogurt, Dijon mustard, lemon juice, minced garlic, olive oil, paprika, urfa biber, salt, and pepper. Whisk until smooth and well combined.
  2. Add chickpeas to the bowl with the prepared dressing. Use the back of a spoon or fork to lightly smash the chickpeas, leaving some whole for texture.
  3. Add the shredded chicken, chopped celery, diced shallots, sun-dried tomatoes, and chopped parsley to the bowl. Stir until evenly mixed.
  4. If time allows, chill the chicken salad in the refrigerator for about 20 minutes before serving to let flavors meld.
  5. Serve in bowls, use for sandwiches, or enjoy with crackers. Store leftovers in an airtight container in the refrigerator.

Notes

Store in refrigerator for up to 4 days in an airtight container. Serve on a bed of greens, in sandwiches or wraps, with crackers as a dip, stuffed in bell peppers or avocado halves, on whole grain toast, or with fresh vegetables.