Description
A creamy, deli-style chicken salad enhanced with salty, roasted chickpeas for added protein and a satisfying crunch.
Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400F.
- Pat the rinsed chickpeas completely dry with a paper towel. Toss them on a baking sheet with olive oil and a pinch of salt.
- Roast the chickpeas for 20-25 minutes, shaking the pan halfway through, until they are golden and crisp. Let them cool completely.
- In a medium bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooked chicken, diced celery, and red onion.
- Pour the dressing over the chicken mixture and fold gently until evenly coated.
- Stir in the chopped fresh parsley.
- Just before serving, fold in the cooled roasted chickpeas to maintain their crunch.