Go Back

Protein Ranch Chicken Salad Recipe

Emily Carter
Protein Ranch Chicken Salad Recipe combines chickpeas, crunchy vegetables, and creamy vegan ranch dressing into a protein-packed meal.

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 310 kcal

Ingredients
  

  • Chickpeas — 2 cups drained
  • Olive oil — 1 tablespoon
  • Celery — 1 cup chopped
  • Carrot — ½ cup diced
  • Vegan mayonnaise — ⅓ cup
  • Unsweetened plant yogurt — ¼ cup
  • Lemon juice — 1 tablespoon
  • Garlic powder — ½ teaspoon
  • Onion powder — ½ teaspoon
  • Dried dill — 1 teaspoon
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon
  • Green onion — 2 tablespoons sliced

Instructions
 

  • Heat olive oil (1 tablespoon) in a skillet.
  • Add chickpeas (2 cups) and cook for 5 minutes.
  • Transfer chickpeas into a mixing bowl and mash lightly.
  • Add celery (1 cup) and carrot (½ cup).
  • Mix vegan mayonnaise (⅓ cup) and plant yogurt (¼ cup).
  • Stir in lemon juice (1 tablespoon).
  • Add garlic powder (½ teaspoon), onion powder (½ teaspoon), and dill (1 teaspoon).
  • Season with salt and black pepper.
  • Mix thoroughly and top with green onion.

Notes

Nutritional values (per serving)

Calories: 310
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 32 g
Fiber: 8 g
Protein: 12 g

Vitamins and minerals (per serving)

Vitamin A: 35%
Iron: 16%
Vitamin K: 18%
Magnesium: 12%
Potassium: 11%

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

  • Add chopped pickles for tanginess.
  • Sprinkle smoked paprika lightly.
  • Chill before serving.
  • Add extra dill for stronger ranch flavor.
  • Serve in wraps or sandwiches.