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Chickpea Chicken Salad with Honey Mustard Dressing

Recipe by Fayette Nyehn
This Chickpea Chicken Salad with Honey Mustard Dressing is high in protein and tasty. It combines vegetables, shredded rotisserie chicken, and spicy and sweet flavors. One reason why I love this salad is that it doesn't require cooking any ingredients. It can be made in just 20 minutes, saving you time in the kitchen.
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Servings 4
Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 ¼ cups cherry tomatoes
  • 2 cups chickpeas (canned)
  • 2 lemons (freshly squeezed)
  • 4 TBSP honey mustard (sub for Dijon mustard )
  • Half an onion
  • 2 medium cucumbers
  • 2 bell peppers
  • 4 TBSP olive oil
  • 2 tsp black pepper
  • 2 tsp parsley flakes
  • 1 tsp crushed red pepper
  • salt to taste

Instructions
 

  • Drain and rinse the canned chickpeas.
  • Shred the rotisserie chicken using two forks to pull the chicken apart from the bones.
  • Wash and chop the cucumbers, cherry tomatoes, and bell peppers.
  • Finely chop the onion.
  • Squeeze the lemon juice from the lemons into a container.
  • In four 32-oz mason jars, add 1 tbsp olive oil, 1 tbsp honey mustard, 2-3 tbsp lemon juice, ½ tsp parsley flakes, ½ tsp black pepper, ¼ tsp crushed red pepper, and salt to taste to each jar.
  • Add ½ cup chickpeas, ½ cup bell pepper, ½ cup cucumber, ¼ cup cherry tomatoes, 1 tbsp onion, and ½ cup shredded chicken to each jar.
  • When ready to eat, combine one jar of mixture in a bowl and enjoy!

Notes

You can adjust the seasoning.
The salad can be stored in the refrigerator for 4 days.