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Photograph of chickpea salad in a white bowl set on a marble surface.

Chickpea "Chicken" Salad with Avocado Dressing

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Cook Time 25 minutes
Total Time 25 minutes
Yield 4 cups
Category Salad
Cuisine American
Author Lauren Grant

Description

This Vegetarian Chickpea "Chicken" Salad features all the classic flavors of chicken salad but with a vegetarian take.

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Ingredients

Dressing:

  • 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

Salad:

  • 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

Instructions

  • 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.

Notes

Make it vegan: use 1/4 cup cashew cream instead of Greek yogurt

Nutrition

Serving: 1cupCalories: 182kcalCarbohydrates: 23gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 771mgFiber: 4gSugar: 6g
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