Creamy Pepperoncini Chicken Salad with Mashed Chickpeas

A large white bowl full of pepperoncini chicken salad on a counter next to a bowl of chips.

Creamy Pepperoncini Chicken Salad with Mashed Chickpeas

This pepperoncini high protein chicken salad is one of those meals that feels a little more elevated than your typical lunch but still comes together in minutes. It’s packed with protein from the chicken and Greek yogurt, plus a boost of fiber from mashed chickpeas to help keep you full and satisfied for hours. {Gluten-Free, Dairy-Free Friendly}

Course Main Course, Snack

Cuisine American

Keyword 10 minute meal, high protein and fiber recipe, high protein meal prep, no heat work lunch

Prep Time 10

Total Time 10

Servings servings

Calories 298kcal

Author Alex Evink, MS, RD

Equipment

Vegetable Chopper

Ingredients

12 ounces canned chicken or 1½ cups of cooked & shredded chicken rotisserie works great here
15.5 ounce can of garbanzo beans, drained & rinsed
½ cup sliced pepperoncini peppers with liquid. Add additional liquid per preference.
½ cup plain Greek yogurt
¼ cup light mayo or preferred mayo
1 cup finely diced celery
½ red onion, finely diced
½ tablespoon garlic powder, or more I prefer 1 tbsp.
½-1 lemon
½ tablespoon Dijon mustard
Black pepper, to taste
¼ cup feta cheese, optional
Fresh dill or flat leaf parsley

Instructions

In a large bowl, add the drained and rinsed chickpeas. Lightly mash them with a fork or potato masher, leaving some texture if you prefer.
Stir in the chicken, Greek yogurt, mayo, Dijon mustard, and garlic powder until well combined. Add the chopped celery, red onion, sliced pepperoncini, and feta cheese (if using).
Stir in the juice of ½ lemon and 1–3 tablespoons of the pepperoncini brine, depending on how tangy you like it. Add fresh dill or parsley, season with pepper, and mix well.
Taste and adjust with more lemon juice, brine, or seasoning as needed.
Serve immediately or refrigerate for at least 30–60 minutes to let the flavors come together. Enjoy with whole grain crackers, on a sandwich, or with veggies and fruit!

Notes

Nutritional information is just an estimation and individual ingredients and preparation will lead to slight variations. Calculated with canned chicken - see my low sodium tips in the post to adjust! Highly recommend cooking your own chicken to reduce the sodium (only if you want to).

Add 1–3 tablespoons of the pepperoncini brine depending on how tangy you like it.
Store in the fridge in an airtight container for 3-4 days.

Nutrition