Chicken & Chickpea Salad with Yogurt Dressing

This no-cook CHICKEN & CHICKPEA SALAD WITH YOGURT DRESSING is light and refreshing! If you're looking for a fresh, protein-packed lunch that's easy to meal prep and full of flavor, this Chicken Chickpea Salad is about to become a new favorite.

Tender shredded chicken, hearty chickpeas, crisp vegetables, and a creamy lemon-herb dressing come together in a satisfying salad that's as versatile as it is delicious.

Whether you're serving it over greens, stuffing it into a pita, or enjoying it with crackers for a quick snack, this recipe delivers the perfect balance of creamy, crunchy, and refreshing.

Best of all, it comes together in minutes using simple ingredients you may already have on hand, making it ideal for busy weekdays, meal prep, and healthy lunches all week long.

SALAD INGREDIENTS

2 1/2 cups cooked chicken, shredded (I use rotisserie)

1 (15oz) can chickpeas, drained and rinsed

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup celery, diced

1/3 cup dill pickles, diced

1/4 cup fresh parsley, chopped

1 Tbsp fresh dill

1/2 tsp dried oregano

DRESSING INGREDIENTS

1/2 cup dairy-free Greek yogurt

2 Tbsp extra virgin olive oil

1 Tbsp fresh lemon juice

1 tsp fresh garlic, minced

1 tsp Dijon mustard

1 tsp salt, more to taste

1/2 tsp black pepper, more to taste

HOW TO MAKE

-In a large bowl, combine chicken, chickpeas, cucumber, red bell pepper, celery, dill pickles, parsley, dill, and oregano.

-In a small bowl, whisk together Greek yogurt, extra virgin olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.

-Pour dressing over the chicken and chickpea mixture. Toss gently to coat.

-Chill in the refrigerator for 15-20 minutes to let flavors meld.

-Serve cold over lettuce, on a sandwich, in a pita, or with crackers and vegetables.