Chickpea Chicken Salad Recipe

Low Sodium Chicken Salad The Low Sodium Foodie

WebSep 5, 2021 · Rinse 1.5 pounds of boneless, skinless, chicken breasts thoroughly and place them in a large pot of unsalted water. Turn on the heat and bring it to a boil. Reduce heat …

Rating: 4.8/5(4)

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Simple Chickpea Chicken Salad Vegan Pinch Me Good

WebSep 9, 2019 · Combine with the rest of the ingredients. Add the sliced parsley and dill, celery, red onion, grapes, and walnuts, to the bowl with …

1. Prep the chickpeas. Drain and rinse the chickpeas but placing them into a strainer and running them under some water for 30 seconds, then transfer them to a few clean paper towels to dry.
2. Peel the chickpeas. Now, this does involve the slightly tedious task of removing the skins from the chickpeas, which is an essential step that impacts the texture of this chickpea salad. It is effortless to do and only took me about 10 minutes. To remove the skins from the chickpeas: Place each one between your fingers and pull off the skin. You can do this a little faster by placing them between two clean towels and shifting your hands over them.
3. Mash the chickpeas. Once all of the skins are removed, discard them, then pour the chickpeas into a medium-size mixing bowl and mash them up using the back of a fork or a potato masher.
4. Combine with the rest the ingredients. Add the sliced parsley and dill, celery, red onion, grapes, and walnuts, to the bowl with the chickpeas and lightly toss. Stir in the vegan mayo, dijon mustard and a sprinkle of salt and pepper.

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