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Protein Pecan Chicken Salad Recipe

Emily Carter
Protein Pecan Chicken Salad Recipe combines chickpeas, toasted pecans, crisp vegetables, and creamy vegan dressing for a protein-rich dish.

Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4 servings
Calories 360 kcal

Ingredients
  

  • Chickpeas — 2 cups drained
  • Pecans — ½ cup chopped
  • Olive oil — 1 tablespoon
  • Celery — 1 cup chopped
  • Red onion — ¼ cup diced
  • Vegan mayonnaise — ⅓ cup
  • Lemon juice — 1 tablespoon
  • Maple syrup — 1 teaspoon
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon
  • Fresh parsley — 2 tablespoons chopped

Instructions
 

  • Heat a skillet over medium heat.
  • Toast pecans (½ cup) for 3–4 minutes, stirring frequently.
  • Add olive oil (1 tablespoon) and chickpeas (2 cups).
  • Cook chickpeas for 5 minutes, stirring occasionally.
  • Transfer mixture into a bowl and mash lightly.
  • Add celery (1 cup) and red onion (¼ cup).
  • Stir in vegan mayonnaise (⅓ cup) and lemon juice (1 tablespoon).
  • Add maple syrup (1 teaspoon), salt, and black pepper.
  • Mix well and sprinkle parsley (2 tablespoons).

Notes

Nutritional values (per serving)

Calories: 360
Total Fat: 18 g
Saturated Fat: 2 g
Carbohydrates: 34 g
Fiber: 8 g
Protein: 12 g

Vitamins and minerals (per serving)

Iron: 15%
Magnesium: 16%
Vitamin E: 10%
Potassium: 12%
Vitamin B6: 9%

Any additional notes/tips to enhance the flavor for the recipe

  • Add diced apple for sweetness.
  • Toast pecans longer for stronger flavor.
  • Chill before serving.
  • Add mustard for tanginess.
  • Serve on toasted bread or wraps.