Ingredients:

  • 2 cups (approx. 300g) cooked chicken breast, shredded or finely diced
  • 1 can (15 oz / 425g) chickpeas, drained, rinsed, and patted dry
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30g) avocado oil mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 3 tbsp fresh dill or parsley, chopped

Instructions:

  1. Place the drained and dry chickpeas in a large mixing bowl. Use a fork or potato masher to crush approximately half of the chickpeas until they are flaky but not pureed. Add the chilled, shredded chicken to the bowl and toss to combine.
  2. Add the finely diced celery, minced red onion, and fresh herbs to the chicken and chickpea mixture. Toss the dry ingredients together to ensure even distribution before adding the wet dressing.
  3. In a separate small bowl or ramekin, whisk together the Greek yogurt, avocado oil mayo, Dijon mustard, lemon juice, salt, pepper, and smoked paprika until smooth and well combined.
  4. Pour the dressing over the protein and vegetable mixture. Use a silicone spatula to fold the ingredients gently until the salad is cohesive, glossy, and evenly coated.