Lemon Pesto Chicken and Chickpea Salad

Name: Lemon Pesto Chicken and Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cans chickpeas ((540ml / 18oz each)); 1 English cucumber ((diced)); 1 pint cherry tomatoes ((halved) (551ml)); 1 jar roasted red peppers ((sliced) (285ml / 9.6oz)); 1 cup shredded chicken ((250g)); 3 tablespoons mayonnaise; ½ cup pesto ((8 tablespoons)); zest and juice of two lemons; pinch black pepper; ½ teaspoon salt; 1 teaspoon garlic powder

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Fresh and healthy, this make ahead chicken chickpea salad is perfect for easy lunches and dinners. It takes no more than 15 minutes to make, and the creamy lemon pesto dressing is wonderfully herby and zingy.

Salad in a bowl with a serving spoon next to a halved lemon.

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If you are looking for something new and tasty for easy lunches, then you have to give this chicken and chickpea salad a go for sure! It's the perfect recipe to meal prep, make up a big batch and enjoy it all week!

This recipe is often in rotation with my Chickpea and Chorizo Salad, another great make ahead lunch. Both are perfect when you don't have time to spare to make a new meal each day.

The lemon pesto dressing is so simple to make and gives each bite a zingy freshness. With crunchy chopped veggies, sweet roasted red peppers and tender shredded chicken, this salad has it all!

Be sure to try my Chickpea and Spinach Curry and Chickpea Teriyaki too!

Why you will love this recipe!

Quick and easy: It takes no more than 15 minute to make up a big batch of this salad.
Budget friendly: Made from easy to source ingredients and a few pantry staples, this lunch is definitely kind on your purse!
Make ahead: Meal prepping lunches has changed my life! This salad will keep well all week giving you more time to work or play!
Well balanced: With a mix of fresh veggies, protein, carbs and fats, this will keep you feeling full and satisfied for the afternoon.
Dietary info: This chicken and chickpea salad recipe is gluten-free and dairy-free.

Chicken and chickpea salad in a bowl next to a halved lemon.

Ingredients

Chickpeas: Canned. Drain and rinsed before using.
Salad vegetables: Cucumber and cherry tomatoes.
Roasted red peppers: I used jarred peppers for ease, but you can always roast your own if you prefer.
Shredded chicken: Again, for ease, I used store bought shredded chicken, but you can make your own or use rotisserie if you prefer.
Dressing: Mayonnaise, pesto, lemons, pepper, salt and garlic powder.

How to make a chicken chickpea salad

Be sure to scroll down for the full recipe!

Add all of the ingredients into a large mixing bowl (photo 1).
Toss together until well combined (photo 2).

Two photos to show the ingredients before and after mixing.

Serving Suggestions

This chicken chickpea salad is perfect and well filling enough to serve on it's own for a hearty lunch or dinner. If you prefer, you can serve smaller portions along with a piece of protein. Try it with some of these favorites:

Recipe Variations

It's super easy to make this salad to your own taste! Add in different crunchy salad vegetables that won't wilt, like celery or radish, or try adding in some cheese - feta or mini mozzarella balls work great!

I used a jarred pesto for this recipe, but if you are feeling fancy, whip up a batch of homemade pesto! Lemon Basil Pesto or Pistachio Pesto will be super tasty!

Chicken chickpea salad served in a small bowl.

Frequently Asked Questions

What's the best cut of chicken to use?

I like to use shredded chicken for this salad as it combines well with the other ingredients. You can use cooked diced chicken breast or thigh if you have that to hand.

Can you make this without mayonnaise?

Yes, for sure! You can totally leave out the mayo if you want to, or you can swap it for sour cream or Greek yogurt for a tangier flavor.

How do you prep the chickpeas?

Canned chickpeas are so easy to prep as they are already cooked. Open the cans and pour the contents through a fine mesh sieve, then give them a quick rinse under cold running water and you are good to go!

Storage

Once made, transfer the chicken chickpea salad to a large sealed container. It will keep well in the fridge for up to 5 days. Freezing is not recommended.

Salad in a large bowl and served into a smaller one.

Recipe Notes and Tips

Chop the salad vegetables into bitesized pieces so that they combine well and it's easy to eat.
Drain and rinse the chickpeas for the best flavor and texture.
Make sure your veggies are fresh to extend the shelf life of the salad.
Use a large salad bowl to easily mix everything together. If you don't have one large enough, mix the dressing separately and pour over the salad ingredients so everything gets evenly coated.

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