Name: Chickpea and Chicken Salad (No Mayo) Recipe
Prep time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 15.5 ounce canned chickpeas, drained and rinsed; 3 cups cooked and shredded chicken; ½ cup finely diced jarred roasted red peppers, drained; ⅓ cup roughly chopped pitted Greek-style olives; ¼ cup finely chopped sun-dried tomatoes in oil, drained (about 2 ounces); ¼ cup extra-virgin olive oil; Zest and juice of one large lemon (about 2 tablespoons juice); ½ teaspoon dried oregano; ¼ teaspoon salt or to taste; ¼ teaspoon garlic powder; ¼ teaspoon onion powder; Ground black pepper, to taste

Jump to Recipe· 4.3 from 58 reviews

If you’re looking for a vibrant and satisfying salad that breaks away from the usual mayo-heavy mixes, you will absolutely love this Chickpea and Chicken Salad (No Mayo) Recipe. It combines hearty shredded chicken with creamy mashed chickpeas, tangy sun-dried tomatoes, and briny olives, all tied together with a zesty lemon and oregano dressing that makes every bite burst with flavor. This dish is fresh, filling, and perfect for anyone wanting a protein-packed lunch or a light dinner without the heaviness of mayonnaise.

Ingredients You’ll Need

The image shows several white bowls placed on a white marbled surface, each containing different ingredients. In the bottom left, there is a large white bowl filled with shredded light beige chicken. Above that, a slightly smaller white bowl holds whole light tan chickpeas. To the right, there are four small white bowls: two with chopped vibrant red roasted bell peppers and a mix of green and black sliced olives, one with dark red sun-dried tomatoes, and one with dried green herbs. A small wooden bowl contains a light tan powder, and two other small white bowls hold salt and black pepper mix and ground beige spice. On the upper left, a white bowl has two lemon halves with lemon zest. Behind it, there is a clear glass bottle filled with golden olive oil. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Chickpea and Chicken Salad (No Mayo) Recipe is in its simplicity and the vibrant ingredients that bring it all to life. Each component plays a crucial role, contributing unique textures, colors, and flavors that harmonize beautifully.

15.5 ounce canned chickpeas: These provide a creamy, slightly nutty base and a wonderful source of plant-based protein.

3 cups cooked and shredded chicken: Tender and juicy, chicken adds hearty protein and makes this salad truly satisfying.
½ cup finely diced jarred roasted red peppers: Sweet and smoky, these peppers add bright color and a subtle depth of flavor.
⅓ cup roughly chopped pitted Greek-style olives: The salty, briny olives bring a punch that balances the creaminess of the chickpeas.

¼ cup finely chopped sun dried tomatoes in oil: Adding a rich, tangy sweetness, these tomatoes give the salad a Mediterranean flair.
¼ cup extra-virgin olive oil: This high-quality oil is the foundation of the dressing, lending richness and a silky texture.
Zest and juice of one large lemon: The lemon brightens all the flavors and lifts the salad with its refreshing citrus notes.

½ teaspoon dried oregano: This classic herb infuses the dressing with an earthy, aromatic quality.
¼ teaspoon salt: Enhances and balances all the ingredients perfectly.
¼ teaspoon garlic powder: Adds a gentle savory depth without overpowering the dish.

¼ teaspoon onion powder: A subtle sweetness that rounds out the dressing’s flavor.
Ground black pepper: Just a pinch to add a little warmth and spice.

How to Make Chickpea and Chicken Salad (No Mayo) Recipe

A large white bowl filled with six distinct layers arranged side by side: at the top left is a pale yellow layer of cooked chickpeas, next to it on the top right is shredded white chicken mixed with sliced green and black olives, in the center is a dark red layer of chopped sun-dried tomatoes, and at the bottom left is a bright red layer of diced roasted red peppers. A woman's hand is holding the bowl on the left side, while another woman's hand on the right side holds black chopsticks poking at the olives and chicken. The bowl sits on a white marbled surface, with small bowls of salt and pepper and a lemon half with lemon zest and a glass bottle of olive oil nearby. photo taken with an iphone --ar 4:5 --v 7

Step 1: Mash the Chickpeas

Start by emptying your drained and rinsed canned chickpeas into a large bowl. Using a potato masher or fork, mash them gently until most of them are broken down but not pureed. This texture is key because it creates a creamy base while still leaving some chickpeas whole for a nice bite.

Step 2: Combine the Salad Ingredients

Add the shredded chicken, roasted red peppers, chopped olives, and sun-dried tomatoes to the mashed chickpeas bowl. Stir everything together so the flavors and textures begin mingling but remain distinct—this mix brings fresh, vibrant colors and layers of taste.

Step 3: Make the Dressing

In a separate small bowl or a large glass measuring cup, whisk together the extra-virgin olive oil, lemon zest, lemon juice, dried oregano, salt, garlic powder, onion powder, and freshly ground black pepper. This simple dressing is bursting with sunny Mediterranean flavors and ties the whole salad together with a light, refreshing finish.

Step 4: Toss and Chill

Pour your homemade dressing over the salad mixture and toss thoroughly to make sure everything is coated evenly. Give it a taste and adjust the seasoning if needed—you might want a bit more lemon for extra zip or salt for balance. Let your salad chill in the fridge for at least 15 minutes to allow the flavors to soak in beautifully.

How to Serve Chickpea and Chicken Salad (No Mayo) Recipe

Garnishes

A sprinkle of fresh herbs like chopped parsley or basil brightens up this salad beautifully, adding a fresh pop of color and herbal fragrance that complements the Mediterranean flavors perfectly.

Side Dishes

This salad pairs wonderfully with simple sides like crusty whole grain bread, warm pita wedges, or a crunchy green salad for a light but complete meal. Roasted vegetables or even grilled asparagus make fantastic options for a more substantial dinner.

Creative Ways to Present

Get creative by serving this salad stuffed inside pita pockets for an easy handheld lunch or spooned over a bed of peppery arugula for a delightful contrast in texture and taste. You can also use it as a filling for lettuce wraps or as a topping for crunchy crackers for a fun appetizer idea.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chickpea and Chicken Salad (No Mayo) Recipe in an airtight container in the fridge where it will stay fresh for up to four days. The flavors actually deepen and become even more harmonious after sitting for a day.

Freezing

Because of the fresh vegetables and dressing, freezing this salad isn’t recommended as it can alter the texture significantly. Instead, enjoy it fresh within a few days for the best taste and texture.

Reheating

This salad is best served cold or at room temperature, so reheating is not necessary. If you prefer, just take it out of the fridge a bit earlier to let it warm slightly before serving.

FAQs

Can I use fresh cooked chickpeas instead of canned?

Absolutely! Fresh cooked chickpeas will work wonderfully and provide a slightly nuttier flavor, though canned chickpeas are a convenient and tasty shortcut.

Is this salad suitable for meal prep?

Yes, it’s fantastic for meal prep since it stores well and the flavors develop nicely over time, making it a perfect make-ahead lunch or dinner option.

Can I add other vegetables to this salad?

Definitely! Diced cucumber, fresh tomatoes, or even some crunchy celery can add great texture and freshness without overpowering the classic flavors.

What can I substitute for olives if I don’t like them?

If olives aren’t your thing, capers or chopped pickles can provide a similar briny punch, or simply omit them for a milder flavor.

Is this salad gluten-free?

Yes, this Chickpea and Chicken Salad (No Mayo) Recipe is naturally gluten-free, making it a safe and delicious choice for those with gluten sensitivities.

Final Thoughts

There is something truly special about this Chickpea and Chicken Salad (No Mayo) Recipe that makes it a go-to for a quick, nutritious, and flavorful meal. It strikes the perfect balance of hearty and fresh without the heaviness of mayo, making it a refreshing change that your taste buds will thank you for. I encourage you to give it a try and watch how quickly it becomes a favorite in your recipe rotation!

Chickpea and Chicken Salad (No Mayo) Recipe

Ingredients You’ll Need