This creamy chicken and chickpea salad gets fiber and protein from mashed chickpeas and a pop of brightness from fruit. A blend of Greek yogurt and mayonnaise keeps the dressing light yet rich, while celery and toasted pecans add crunch.
Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients.
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- This tasty chicken salad can be made 3 days ahead, perfect for busy weeks.
- It’s packed with protein, fiber and inflammation-fighting antioxidants.
- It can be made with canned tuna or cooked shrimp instead of chicken.
Lunch is served with our Chickpea & Chicken Salad. This fresh twist on a classic favorite adds fiber, plus more protein and antioxidants. You get a triple shot of protein from the lean chicken, hearty chickpeas and Greek-style yogurt. Fiber comes from the chickpeas, celery and pecans—which also give a nice crunch for texture. The creamy dressing is bursting with zesty flavor from apple-cider vinegar and Dijon, and this salad sings with freshness from antioxidant-rich pomegranate arils and chives. Keep reading for our expert tips on ingredient substitutions, flavor-enhancing suggestions and more.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- We recommend toasting the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, to enhance their flavor before adding them to the salad.
- If you prefer a lighter dressing, reduce the mayonnaise to ¼ cup and slightly increase the yogurt to maintain a creamy, tangier profile.
- You can substitute canned tuna or cooked shrimp for all or part of the chicken.
- Feel free to replace the pecans with toasted walnuts, almonds or pumpkin seeds. Additionally, you can substitute the pomegranate arils with finely chopped apples, grapes or dried cranberries.
Nutrition Notes
- Chickpeas are a versatile pulse that are packed with fiber and help contribute to the protein in this recipe. The fiber in chickpeas supports a healthy microbiome and good digestive health. They provide potassium and magnesium for heart health and provide non-heme iron—pair with a source of vitamin C to help your body absorb this type of iron.
- Chicken is high in protein, which supports muscle health and weight management. Chicken is also a source of B vitamins to support metabolic health.
- Celery isn’t only good for crunch in this salad; it also contributes antioxidants that have been shown to help reduce inflammation. Celery is also a source of fiber to support your gut health.
- Whichever fruit you choose to add to this dish, pomegranates, grapes and apples all provide a sweet burst of flavor and they all boast inflammation-fighting antioxidants for better overall health.
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Ingredients
1/2x1x2x
Original recipe (1X) yields 4 servings
- 1 (15½-ounce) can no-salt-added chickpeas, rinsed
- 3 tablespoons whole-milk plain strained (Greek-style) yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1½ cups finely shredded cooked chicken breast
- ½ cup finely chopped celery
- ¼ cup finely chopped toasted pecans
- 1 tablespoon sliced fresh chives
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- ¼ cup pomegranate arils, chopped grapes or chopped apples
Directions
- Place rinsed chickpeas in a large bowl; use a fork or potato masher to mash the chickpeas until mostly mashed with some whole pieces remaining. Add 3 tablespoons yogurt, 3 tablespoons mayonnaise, 2 tablespoons vinegar and 2 teaspoons mustard; stir until well combined.Photographer: Alex Huang.
- Add 1½ cups chicken, ½ cup celery, ¼ cup pecans, 1 tablespoon chives, ½ teaspoon garlic powder and ¼ teaspoon each salt, pepper and cayenne; fold until evenly mixed.Photographer: Alex Huang.
- Gently fold in ¼ cup pomegranate arils (or grapes or apples).
To make ahead
Refrigerate in an airtight container for up to 3 days.
Frequently Asked Questions
- Do I need to chill the salad before serving it?
- What’s the best way to store leftovers?
- What are some ways to serve it?
- What should I serve with Chickpea & Chicken Salad?
EatingWell.com. February 2026SaveRatePrint
Nutrition Facts (per serving)
| 366 | Calories |
| 17g | Fat |
| 35g | Carbs |
| 20g | Protein |
