Green Goddess Chicken Chickpea Salad
Recipe from Skinnytaste
Ingredients
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons red wine vinegar
- 1/4 cup diced red onion
- 1/8 teaspoon kosher salt
- 1/2 cup light mayonnaise
- 1/3 cup chopped fresh scallions
- 1/3 cup packed chopped fresh cilantro or basil
- 1/3 cup packed chopped fresh parsley
- Juice of 1 lemon
- 1 garlic clove, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon anchovy paste
- 1/2 cup whole-milk Greek yogurt
- 5 cups vegetable slaw mix (green and red cabbage, broccoli, and carrots)
- 12 ounces cooked, shredded chicken breast
- 1/2 cup chopped scallions
- 1/4 cup lightly salted roasted sunflower seeds
Method
- Combine the red onion, vinegar, and 1/8 teaspoon salt. Let the mixture stand for 5 minutes, then stir in the chickpeas.
- Blend the mayonnaise, 1/3 cup scallions, herbs, lemon juice, garlic, 1 teaspoon salt, pepper, and anchovy paste until smooth.
- Add the yogurt to the blender and process just until combined. Refrigerate the dressing until needed.
- Put the slaw, chicken, marinated chickpeas and onion, remaining scallions, and sunflower seeds in a large bowl.
- Add the dressing, toss thoroughly, and serve.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16