Chickpea Chicken Salad Recipe

 

Filling

2 14 ounce cans of chickpeas drained
1 pink lady apple diced

1 stalk of celery diced

1 small shallot (or you can use red onions) - add more if you like onions
1/4 cup of sliced almonds

Dressing

1/2 cup of mayo
1/2 cup of plain greek yogurt (when I didn't have yogurt, I used sour cream)

4 teaspoons of dijon mustard

2 tsp of lemon juice
1/2 teaspoon each, pepper and salt.

Instructions

Roughly smash the chickpeas with a fork or your hands.  Mix all the fillings into the chickpea mixture.  Stir all the dressing ingredients together and add to the chickpea mixture.  Let it sit in the fridge for at least a few hours before serving.

Note - do one and a half recipes of the dressing!

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