Chicken Chickpea Salad (two ways!)

This is one of those famous salads that you will not be able to stop eating. Using leftover chicken, and a few other ingredients you probably already have in your fridge, you can have this incredibly flavourful and nourishing chicken chickpea salad whipped up in less than 10 minutes.

It is high in protein, high in fibre, and PERFECT for rolling up into a wrap to take on-the-go with you to work or on hikes, or to enjoy as a low carb meal in the form of a salad.

Total time: 10 minutes
Servings: 4-5


  • 2 cooked chicken breasts, diced or shredded
  • 1 can of chickpeas, rinsed and drained
  • 2 stalks of celery, diced
  • 2 tbsp parsley, minced
  • ⅓ cup red onion, minced
  • ½ cup grapes, cut in half (can substitute apple if preferred)
  • ⅓ cup mayo
  • ⅓ cup plain yogurt
  • 1 tsp Umami Culinary Seasoning (or you can use 2-3 tsp of Curry Culinary Seasoning instead)
  • 1 tbsp lemon juice
  • Lettuce greens and/or large tortillas

recipe notes: you can replace the mayo with more plain Greek yogurt to reduce the amount of fat in this recipe. Alternatively, you can mayo in place of yogurt to keep this recipe dairy free.


  1. Add the diced chicken, celery, parsley, onion and grapes to a large bowl.
  2. In a small bowl, make your dressing by mixing together the mayo, yogurt, Umami or Curry, and lemon juice, then stir together.
  3. Pour the dressing on top of the chopped salad ingredients and then mix together until it is creamy and dreamy all throughout.
  4. Serve on a bed of fresh lettuce to enjoy as a salad, or if you can scoop the chicken salad onto a tortilla, roll it up then enjoy it as a wrap.

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