We may not have grown up eating classic American chicken salad, but when we finally tried it, we loved the idea and wanted to make our own version. For this Chickpea Chicken Salad, we swap the mayo for hummus, skip the dill, and lean into other warm, bright flavors we love, and we’re sure you will, too!
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Why You’ll Love This Chicken Chickpea Salad Recipe
Our chicken and chickpea salad brings together tender chicken, chickpeas, crisp veggies, and a creamy hummus-Dijon dressing in place of mayonnaise. It comes together in about fifteen minutes with no cooking beyond prepping the chicken. Serve it in pita bread, over greens, or with crackers for a high-protein, make-ahead lunch that keeps well in the fridge for days.
The dressing is the whole trick here: it’s our chickpea hummus whisked with a little Dijon, not a jar of mayonnaise. It’s what we’d actually reach for first in our own kitchen — not a “healthy swap” we talked ourselves into, just how we’d make chicken salad from scratch! A few more reasons this one earns a permanent spot in our lunch rotation:
- Loaded with protein, healthy fats, fiber, and vitamins from the chicken, chickpeas, and veggies.
- Minimal prep! There’s no cooking required beyond the chicken that you may already have on hand.
- Makes a big batch that holds up in the fridge all week.
- Endlessly versatile — scoop it into pita, onto crackers, veggie sticks, or greens, or eat it straight off the spoon.
What’s In It?
Everything here is easy to find, and most of it you probably already keep stocked. Here’s what goes into the bowl:
- Chicken – Chopped, cooked chicken breast is the heart of this salad. Rotisserie chicken works just as well if you’re short on time.
- Chickpeas – Drain and rinse these before adding them. Bringing texture, fiber, and plant-based protein, they’re doing more work in this recipe than you might think!
- Red bell pepper and green onions – These add color, crunch, and a bit of bite. Red onion is a great substitute if that’s what you have on hand.
- Kalamata and Manzanilla olives – We love adding both of these for briny flavor and a boost of healthy fats. Capers or chopped pickles work in a pinch if you’re out of olives.
- Hummus – Our chickpea hummus stands in for mayonnaise as the base of the dressing. Store-bought hummus works too if you want to save a step.
- Dijon mustard – This variety of mustard adds an earthy tang and helps everything cling together.
- Dried oregano, salt, pepper, fresh lime juice, cilantro – These add tons of flavor and balance out the recipe. Swap fresh lemon juice or fresh dill if you want a slightly different direction.
- Toasted almonds – Sprinkle the nuts on top for crunchiness and healthy fats.
A quick note on texture: we leave our chickpeas whole, but mashing them lightly with a fork or potato masher gives the whole salad an even creamier texture, closer to a spread than a chunky salad. Neither is right or wrong; it depends on whether you want to scoop it or spread it!
How to Make Chickpea Chicken Salad
This one comes together in a few minutes flat — full measurements and steps are in the recipe card below. The short version: toss the chicken, chickpeas, olives, and veggies together first, then fold in the hummus dressing until everything is coated, and finish with toasted almonds on top.
Pro tip: If you’re mashing the chickpeas for a smoother texture, do it before they go in the bowl with everything else. It’s much easier to control the texture on their own than once they’re mixed in with the chicken.
Flavor Variations
This salad is a great base for whatever you have on hand, or however you’re feeling that day. Here are some switch-ups:
- Add avocado for extra creaminess.
- Add fruit — dried cranberries, cherries, sliced grapes, or chopped apple bring a hint of sweetness (dial back the salt slightly if you go this route).
- Add cheese — a sprinkle of feta or goat cheese takes the flavor up a notch.
- Play with the spices — add red pepper flakes, paprika, or a dash of hot sauce for more heat.
- Try za’atar or sumac. Swap the dried oregano for a spoonful of za’atar, or finish the top with a dusting of sumac and a handful of toasted pita crumbs instead of almonds. It’s a small change that leans further into where this recipe actually comes from, and it’s not something you’ll see in any typical chicken salad recipe.
- Omit the chicken. The chickpeas have plenty of protein and texture on their own. You can make this swap and enjoy it without the meat!
Serving Suggestions
Serve this the same way you’d serve any chicken salad, or get a little more creative:
- In pita or sandwich bread for an easy chickpea chicken salad sandwich.
- In a wrap — tortillas hold all the fillings well.
- In lettuce cups for a low-carb option.
- On crackers or with veggie sticks, treating it like a dip.
- Over a bed of greens for a hearty salad.
- Packed in mason jars for grab-and-go lunches all week. Layer the salad in the bottom of a wide-mouth jar and keep any bread, crackers, or greens separate until you’re ready to eat.
How to Store
Store it in an airtight container in the fridge for 3-4 days. We don’t recommend freezing it since it won’t thaw well.
Keep the salad separate from any bread, pita, or crackers until just before serving. Because there’s no lettuce mixed into the base, the salad itself holds up well and won’t turn watery or wilted the way a lettuce-based salad would over a few days in the fridge.
Common Questions About Chickpea Chicken Salad
One serving is about 3/4 cup. The recipe makes roughly 4 1/2 cups total, divided into 6 servings.
Yes, you can leave it out entirely. The chickpeas hold their own in terms of both protein and texture, and it’s just as satisfying piled onto toasted bread or spooned over greens.
It’s creamy, it adds its own protein and flavor, and honestly, it’s just what we’d reach for first. Once you try it this way, regular mayo-based chicken salad feels like it’s missing something.
Nope! There’s no lettuce in the base, so it holds up in the fridge for days without turning watery.
Not exactly. Think of it as chicken salad filtered through an Egyptian pantry. We use hummus and warm spices instead of mayo and dill.
Crisp cucumber, more diced bell peppers and red onions, and cherry tomatoes are all great additions for more color and crunch.
Absolutely! It’s sturdy, travels well, and doesn’t need to be reheated. Pack it in a jar or container, and you’re set.
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Chickpea Chicken Salad
Ingredients
- 1 ¼ cups chicken breast cooked and chopped (can sub with rotisserie chicken)
- 1 15 ounce can chickpeas, rinsed and drained
- 1/4 cup Kalamata olives chopped
- 1/4 cup Manzanilla olives chopped
- 1 red bell pepper ~ 3/4 cup, chopped
- 1/3 cup cilantro chopped
- 1/4 cup green onions chopped
- 1/2 cup hummus
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 2 teaspoons fresh lime juice
- 1 teaspoon dried oregano
- 1/3 cup slivered toasted almonds
Instructions
- In a large bowl, add the cooked chicken, chickpeas, olives, bell pepper, cilantro, and green onions. Toss to combine.
- Add the hummus, Dijon mustard, salt, pepper, lime juice, and oregano. Toss again until the ingredients are well combined and the sauce is evenly distributed.
- Garnish with toasted almonds, if desired.
- Serve in pita bread or lettuce cups for a low-carb option
- Store in an airtight container in the fridge for 5-7 days.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Irresistible Recipes
Want more Mediterranean-inspired goodness that works well for easy lunches, dinners, or snacks? Try more of our delicious dishes!
I absolutely love your recipes and can not Waite to purchase your cook book! You make healthy recipes that are easy to make.
Thank you so much, Deborah! We’re so glad you enjoy the recipes and truly appreciate your support. 😊
Xo,
Alia & Radwa
Looks healthy.
We hope you enjoy it, Erich!
Xo,
Alia & Radwa
lov9n the recipies
Thank you, Vick!
Xo,
Alia & Radwa
Your recipes are the best! Love it! so easy to make and soooo tasty. I started baking because of you 🙂
Thank you, Jurgita! We’re so happy to hear this! 😊
Xo,
Alia & Radwa
I LOVE this recipe. It is my new go-to for chicken salad. I appreciate the nutritional information, but I would like to ask that you define a serving. A cup, 1/2 cup, 4 oz, 2 oz? That would be very helpful to me. I realize it said it makes six servings and if I had been able to divide the total salad up I could have figured this out…but my hubby beat me to it and ate a LOT! He loved it too!
Thank you for the feedback, Lorri! We will see what we can do and hope you continue to enjoy the recipe!
Xo,
Alia & Radwa
Love this chickpea chicken salad & all
your other recipes.
I eat this chickpea salad (without the chicken) along with toasted sourdough bread.
WOW it is an amazing combination.
Thank you 😊
YUM! Thank you, Blanche! We’re so glad you enjoy it. 😊
Xo,
Alia & Radwa
Excellent chicken & chick pea salad. It’s such a great change to the typical chicken salad with mayonnaise. It’ll definitely be my new go to chicken salad recipe. Thanks for such great recipes.
Thank you, Debbie! We’re so glad you enjoyed it!
Xo,
Alia & Radwa
This chickpea chicken salad is great! All the flavors meld together for a fresh taste. Great by itself or on a croissant
Thank you, Allison!
Xo,
Alia & Radwa