This Hummus Chicken Salad is a creamy, allergy-friendly chicken salad with protein, fiber, and flavor. Uses hummus in place of mayo
Chicken Salad is a staple in my fridge during the summer.
It’s one of those easy things to have on hand that can be a snack, a lunch, even a dinner if needed. You can eat chicken salad on a sandwich, on a salad, or with sliced veggies or whole grain crackers.
Avocado Chicken Salad is one of my all-time favorite recipes, and I recently made this Basil Balsamic Chicken Salad that was a treat to have in the fridge. I made it a few more times after that because it was that good.
And then I decided I wanted to make a new version of chicken salad.
Enter this chicken salad made with hummus as the binder instead of your regular mayo or yogurt like I did for the Basil Balsamic Chicken Salad.
Hummus Chicken Salad is a really really good idea friends… Really good idea!
It’s creamy thanks to the hummus but it’s allergy-friendly, so pretty much anyone can eat it. I like that about this recipe. It’s egg free, gluten free, dairy free, and nut free.
Because many store-bought hummuses have preservatives or other undesirable ingredients, I just made a quick batch of hummus.
It seriously takes an extra 5 minutes and it’s worth the (small amount of) effort. But feel free to use store-bought hummus in a pinch! You’ll need about 1 1/2 to 2 cups of hummus.
I used a rotisserie chicken to make this easy, but you could use any cooked chicken.
One rotisserie chicken or one roasted chicken should give you about 3 cups of cooked white meat to use for this chicken salad.
You could also poach the chicken {you’d want to use about 1.5 pounds uncooked chicken to get about 1 pound cooked} or cook it in a crock pot.
It’s seriously addictive and super nutritious.
It has fiber {unlike most chicken salads} and a good amount of protein.
I ate it on a bed of lettuce as well as with some sliced bell peppers, celery, and carrots.
It’s a fabulous thing to have in the fridge especially on busy days because it’s an easy thing to grab that’ll give you a nutritious punch of protein, fiber, and veggies. Enjoy!
Hummus Chicken Salad
Ingredients
- 15 ounce can chickpeas rinsed & drained
- 3 TBSP water
- 3-4 TBSP lemon juice
- 3 TBSP olive oil
- 1 clove garlic about 1 tsp minced
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 3 cups cooked chicken 12 oz, shredded
- 1/4 cup grated onion about 1/4 medium onion
- 1/2 cup diced bell pepper about 1/2 bell pepper
- 1/2 cup diced celery about 2 stalks
Instructions
- Add chickpeas, water, lemon juice, olive oil, garlic, salt, paprika, and cayenne pepper to a bowl of a food processor. Process until completely smooth.
- Transfer to a bowl and stir in shredded chicken and grated onion {along with any juices from onion}. Stir until completely combined. Add in diced bell pepper and celery.
- Taste and season with additional lemon juice, salt, paprika, and/or cayenne pepper as needed.
Notes
What I used in this recipe:
Meme
5
I love eating chicken salad, but I hate that store-bought or restaurant-made chicken salads usually contains a lot of mayo. Love this healthier version!
Thanks Lisa! I know what you mean – I hate how almost every chicken salad you buy is so bad for you. My other favorite is this one that is made with cottage cheese, not mayo 🙂
Sounds wonderful! But seriously … you discount using store-bought hummus because it has ” preservatives and other undesirable ingredients”, and then you make your own using canned garbanzoes?! How much sodium do you think those have? About 300mg per 100g serving! Make your hummus the “hard way”, from cooked dry garbanzoes!
Thanks for your comment! I totally agree — I should have said that I use no salt added chickpeas in the recipe. I’ve updated that recipe to say that. Dry chickpeas are obviously the best choice, but I know that sometimes people either don’t have the time or the energy or want to put in the effort (even though it is minimal) to use dry chickpeas.