Green Goddess Chicken Chickpea Salad
Published: Aug 4, 2026
This no-cook Green Goddess Chicken Chickpea Salad is high in protein and fiber, packed with crunchy vegetables, and perfect for meal prep. Each serving delivers 326 calories, 30 grams of protein, 21.5 grams of carbohydrates, 13 grams of fat, and 6 grams of fiber.
I love having a cold lunch ready to grab from the fridge, especially one that doesn’t require any cooking or reheating. This salad is an easy, no-cook lunch for meal prep, with hearty vegetables that stay crisp all week. I use cooked chicken for convenience, then toss everything with chickpeas and a creamy, herby green goddess dressing. It’s fresh, crunchy, filling, and so easy to make ahead.
Shredded chicken, marinated chickpeas, and red onions over a crunchy veggie slaw are tossed with a healthy green goddess dressing made with lots of fresh herbs. It’s so good with a mix of textures and flavors.
Why This Green Goddess Salad Recipe Works
- Hearty enough for meal prep: Since this salad uses a slaw mix instead of lettuce, it holds up well for days.
- Nutritious: With 30 grams of protein and 6 grams of fiber, it’ll keep you full until your next meal.
- Easy: Just chop, blend, and toss everything together!
Ingredients You’ll Need
Typically, green goddess dressing is very heavy, but I swapped half the mayo with Greek yogurt for a protein boost and used two sources of protein to make it more filling.
Salad Ingredients
- Chickpeas, also known as garbanzo beans, are a simple plant-based source of protein and fiber. Just rinse and drain them before adding to the salad.
- Red onion mellows when marinated in vinegar.
- Red wine vinegar and salt add flavor to the onions and chickpeas.
- Veggie slaw mix: Mine had green and red cabbage, broccoli, and carrots, but any kind, even coleslaw mix, will work.
- Chicken breast: You can use any leftover cooked chicken, or if you don’t have any and don’t feel like cooking, buy a rotisserie chicken.
- Toppings: Chopped scallions and lightly salted roasted sunflower seeds.
Green Goddess Dressing
- Creamy ingredients: Whole milk Greek yogurt adds protein, and light mayo balances the tanginess and makes it extra creamy.
- Green ingredients: Scallions, cilantro (or basil), and parsley put the “green” in green goddess.
- Lemon juice for acidity and brightness.
- Garlic for extra flavor.
- Kosher salt and black pepper for simple seasoning.
- Anchovy paste is the secret ingredient that makes the dressing pop.
How to Make Green Goddess Chicken Salad
This easy recipe doesn’t require any cooking—just some chopping and blending.
- Marinate the chickpeas and onions: Marinate the onions in vinegar and salt for 5 minutes, then add the chickpeas.
- Make the green goddess dressing: Add mayonnaise, scallions, herbs, lemon, garlic, salt, pepper, and anchovy paste to a blender and blend until smooth. Then, blend in the yogurt and refrigerate until ready to use.
- Assemble the salad: Combine all the salad ingredients in a large bowl and toss with the dressing.
Recipe Card
Course: Lunch, Meal Prep, Salad | Cuisine: American | Prep: 25 minutes | Cook: 0 minutes | Total: 25 minutes | Yield: 5 servings | Serving Size: 1 ½ cups
Ingredients
- 1 cup canned chickpeas, rinsed and drained
- 2 tablespoons red wine vinegar
- ¼ cup diced red onion
- ⅛ teaspoon salt
- Green Goddess:
- ½ cup light mayonnaise, such as Hellman’s
- ⅓ cup fresh scallions, chopped
- ⅓ cup chopped fresh cilantro or basil, packed
- ⅓ cup chopped fresh parsley, packed
- 1 lemon, juice of
- 1 clove garlic, chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon anchovy paste
- ½ cup whole milk Greek yogurt
- Salad:
- 5 cups veggie slaw mix, green and red cabbage, broccoli and carrots
- 12 ounces shredded cooked chicken breast (cooked, or rotisserie/leftovers)
- ½ cup chopped scallions
- ¼ cup sunflower seeds, lightly salted, roasted
Instructions
- In a medium bowl, marinate the onion for 5 minutes in vinegar and salt. Add the chickpeas and toss to combine. Set aside.
- Meanwhile, make the green goddess dressing: Place all ingredients except for the yogurt in a blender and blend until smooth. Add yogurt and process until blended. Keep refrigerated until serving.
- Make the salad: Combine slaw mix with chicken, chickpeas, scallions, and sunflower seeds and toss with dressing.
Nutrition
Serving: 1 ½ cups | Calories: 326 kcal | Carbohydrates: 21.5 g | Protein: 30 g | Fat: 13 g | Saturated Fat: 2.5 g | Cholesterol: 65 mg | Sodium: 685.5 mg | Fiber: 6 g | Sugar: 4.5 g
Variations
- Beans: Swap chickpeas with Cannellini beans.
- Onions: Use shallots instead of red onions.
- Vinegar: Substitute red wine vinegar with white wine vinegar.
- Herbs: If you don’t like cilantro, swap it with another fresh herb, like basil, dill, chives, or tarragon.
- Anchovy options: Use 2 anchovy fillets, or substitute white miso paste or vegetarian Worcestershire sauce.
- Greens: If you prefer not to use a slaw mix, try chopped romaine or little gem lettuce.
- Sunflower seeds: Substitute pistachios or almonds.
- Add extra veggies, like cucumber, snap peas, radish, or avocado.
Serving Suggestions
This healthy green goddess chicken chickpea salad is perfect for lunch on its own. If you want to make it more filling for dinner, you can pair it with other dishes to round out the meal.
Storage and Meal Prep Tips
Since the base of this green goddess salad is slaw, it’ll hold up well for meal prep. Store it in individual containers to take with you on the go for up to 4 days. To make it even fresher and crunchier, wait to add the dressing until right before eating. Pack the dressing in a separate container.