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Green Goddess Chicken Chickpea Salad
This no-cook Green Goddess Chicken Chickpea Salad combines cooked chicken breast, chickpeas, and crunchy vegetables with a creamy, herby dressing. It’s high in protein and fiber and perfect for meal prep.
Ingredients
- 1 cup canned chickpeas (rinsed and drained)
- 2 tablespoons red vinegar
- ¼ cup diced red onion
- ⅛ teaspoon kosher salt
Green Goddess:
- ½ cup light mayonnaise (such as Hellman’s)
- ⅓ cup fresh scallions (chopped)
- ⅓ cup chopped fresh cilantro or basil (packed)
- ⅓ cup chopped fresh parsley (packed)
- 1 lemon (juice of )
- 1 clove garlic (chopped)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon anchovy paste
- ½ cup whole milk Greek yogurt
Salad
- 5 cups veggie slaw mix (green and red cabbage, broccoli and carrots)
- 12 ounces shredded cooked chicken breast (cooked )
- ½ cup chopped scallions
- ¼ cup sunflower seeds (lightly salted, roasted )
Instructions
- In a medium bowl marinate the onion 5 minutes in vinegar and salt. Add the chickpeas and toss to combine. Set aside.
- Meanwhile, make the green goddess dressing: Place all ingredients except for the yogurt in a blender and blend until smooth. Add yogurt and process until blended. Keep refrigerated until serving.
- Make the salad: combine slaw mix with chicken, chickpeas, scallions and sunflower seeds and toss with dressing.
Nutrition
Serving: 1½ cups, Calories: 326kcal, Carbohydrates: 21.5g, Protein: 30g, Fat: 13g, Saturated Fat: 2.5g, Cholesterol: 65mg, Sodium: 685.5mg, Fiber: 6g, Sugar: 4.5g
- WW Points: 4