This Vegetarian Chickpea “Chicken” Salad features all the classic flavors of chicken salad but with a healthy, vegetarian take.
- 1 ripe avocado
- ¼ cup plain Greek yogurt (0% or 2%)
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- Black pepper to taste
- 2 cans reduced-sodium chickpeas (15-ounces each), rinsed and drained
- ¾ cup chopped celery
- ¾ cup diced red onion
- ¼ cup minced fresh parsley
In a large bowl, mash avocado until smooth. Whisk in yogurt, vinegar, salt, and garlic powder; season with black pepper.
Add chickpeas, celery, onion, and parsley to avocado mixture. Stir to combine then chill until ready to serve.
Keeps up to 4 days refrigerated in an airtight container.
Make it vegan: use 1/4 cup cashew cream instead of Greek yogurt
- Serving Size: 1 cup
- Calories: 182
- Sugar: 6g
- Sodium: 771mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Chickpea chicken salad, vegan chicken salad, vegetarian chicken salad