≡ Menu

Chili Chicken Chickpea Salad

Chili Chicken Chickpea Salad

Chili Chicken Chickpea Salad is one of our favorite main-dish salads. The chili powder and chipotle en adobo are balanced with cheddar cheese and yogurt, while the texture is a mixture of creamy-ness and crunchy celery and bell pepper.

Chili Chicken Chickpea Salad can be made ahead of time and, because it’s a meal in itself, it’s just right for a packed lunch, picnic or potluck. Or serve it on a bed of lettuce for a terrific lunch presentation. Either way, it’s delicious!

If you use leftover chicken, it’s quick, easy and great for a summer meal when it’s too hot to cook.

NOTE: This will keep well in the refrigerator for 2-3 days if you leave out the tomatoes.

Chicken Chickpea Salad
Serves: 4
  • 2 cups chicken, cooked & chopped
  • 15 ounces garbanzo beans (chickpeas), one can drained (or home-cooked)
  • 2 ounces cheddar cheese, cubed
  • 2 stalks celery, chopped
  • ½ green bell pepper, chopped
  • ½ cup mayonnaise
  • ½ cup yogurt, (or tzaziki sauce)
  • 2 tablespoons lemon juice, or lime
  • 1 teaspoon chili powder, or more to taste
  • 1 tablespoon chipotle en adobo, or less to taste
  • 1 tomato, chopped, optional
  • lettuce leaves, optional
  1. In a large bowl, mix together the mayo, yogurt, lemon juice, chili powder, and chipotle. Stir to mix well.
  2. Add the chopped chicken, drained beans, cubed cheddar, celery, and bell pepper and stir to blend.
  3. Refrigerate until serving.
  4. Add the tomatoes and lettuce just before serving.
Nutrition Information
Calories: 342 Fat: 16.61g Carbohydrates: 23.89g Sugar: 7.70g Sodium: 569mg Fiber: 4.37g Protein: 22.99g Cholesterol: 60mg