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Chicken or Chickpea Salad Sandwich – The Perfect Organic To-Go Food

This new recipe is inspired by one of my favorite lunch options from last month’s Food Babe Eating Guide. When I’m home this Summer, I’m making as many meals as possible to keep in tip top healthy condition to weather me through the times when I am traveling and have limited choices.

This chicken or chickpea salad sandwich makes perfect to-go food to pack in a cooler for a day at the beach, to take for lunch at the office or school, and to wrap up and take with you on your travels. As you know, I limit my meat consumption and that’s why I like to have options for recipes, if you’ve got left over chicken that you don’t want to waste (I hate wasting food – especially meat!), it works perfectly in this sandwich. If you don’t eat meat, chickpeas make an excellent protein and fiber packed substitute. I’ve tried the wrap both ways and they are equally delicious. You can also substitute another bread option for the wrap – my favorite, is “Food for Life Ezekiel Sesame Sprouted Bread” you get in the freezer section of most natural food stores. Enjoy! 

Chicken Salad Sandwich

Chicken or Chickpea Salad Sandwich
 
Prep time
Total time
 
Serves: 1
Ingredients
  • ¼ cup organic yogurt (vegan: use almond or coconut plain yogurt)
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon dijon mustard
  • 1 clove garlic, minced
  • 6 ounces grilled chicken, diced (vegan: use chickpeas)
  • 1 small celery stalk, diced
  • 2 tablespoons red onion, diced
  • ¼ green apple, peeled, cored and diced
  • 10 grapes cut in half
  • sea salt and pepper, to taste
  • ½ cup mixed greens
  • 1 sprouted wheat tortilla (for gluten-free - use a brown rice tortilla) or 2 pieces of whole grain bread
Instructions
  1. In a small bowl, mix the yogurt, vinegar, mustard, and garlic. Set aside.
  2. In a separate bowl, mix the chicken or chickpeas, celery, onion, green apple, and grapes.
  3. Add the yogurt mix to the chicken or chickpeas and toss to combine. Season with salt and pepper.
  4. To serve, place the mixed greens down the center of the tortilla. Top with the chicken or chickpea salad mix and wrap or place on bread.
Notes
***Please Use all organic ingredients if possible***

 

 

Do you know someone buying chicken salad at a fast food joint loaded with GMOs? If the answer is yes, please do them a service and share this super easy, equally-as-fast recipe with them! 

Xo,

Vani 

P.S. If you aren’t a member yet, you can check out the Food Babe Eating Guide HERE – My team delivers new yummy healthy recipe guides to you every month – making living, eating and shopping organic and non-GMO a breeze.

 

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35 responses to “Chicken or Chickpea Salad Sandwich – The Perfect Organic To-Go Food

  1. This sounds freakishly similar to one of my go to meals. As an elite athlete, this is a wonderful, balanced meal for me to enjoy and know that I am refueling. I often like to make it meatless though. I know the chickpeas and yogurt (I use plain Greek) are going to give me the protein I need. Thanks for the different spin on it, now I have some new ingredients 🙂

  2. This sounds great… And thanks for the vegan option! I will be making this to take in the car with me when my family drives from the Bay Area to Las Vegas in a week!

  3. Sounds yummy! I’ll try it! Thanks!

    Do you know how much chickpeas this translates to in dry chickpeas?

    Is this a typical conversion that c an be done for other chicken salad recipes? I love that idea! More plants more plants for me! 🙂

    What do you think of the Alvarado Street sprouted wheat fajita tortillas? They also seem like a good option….thanks!

    1. I make a pound of dry chick peas in my crock pot (7 cps water, 1/2 tsp. Baking soda and beans) for 4 hours on high. Then I freeze the extras for the next time! So Easy!

  4. Just got done having this for dinner and it was delish! I used coconut yogurt. I will definitely be making this again real soon!

    1. Brenda, what kind of coconut yogurt and where can you buy it? I’m allergic to dairy. I eat sheep milk yogurt which sits ok with my system, but would like to try coconut milk yogurt.
      Thx, be well
      Victoria

  5. Hi Vani,

    What are your thoughts on Pumpernickle bread? I have heard it has the lowest glycemic index and thus is one of the healthiest breads out there. Would love to know what you think about this breed of bread ?

    And thank you for your informative posts , they are helping a lot of us make informed choices.

    Best,
    Sneha

    1. As a newly diagnosed diabetic hearing that pumpernickle bread has the lowest glycemic index is great news for me!

  6. Made this tonight!!! It was SO delicious! Added some honey to the yogurt mix to give it a sweeter taste. Also added heirloom tomatoes and sprouts to the wrap…. Absolutely refreshing and filling! My husband said it was a repeat:) We had 2 each!
    Thanks foodbabe for providing the food guide recipes month to month.. Thanks to you my husband is convinced I am a master chef… Muahaha little does he know how easy you make it!

    1. Thank you for the honey idea! I love Greek yogurt but there is something about the taste in chicken salad. I will definitely be trying this.

  7. This is great! Looks like I know exactly what I’m going to be eating after work tonight!

  8. I am not sure where to comment but wondered if you were onto the use of uncertified unsustainable palm oil in products across the whole gamut of consumables etc in our society ?? I would be really interested to hear from you ..hope you get to read this ..I am in Australia by the way and am passionately advocating alternates to this palm oil debacle …ciao

  9. I am definitely going to make this. Though can one substitute mayo or sour cream for the Greek yogurt?

    1. Not with store bought mayo, you don’t. And making your own mayo is somewhat of a hassle and you can’t really store it.

    2. You can make your own mayo relatively simply – here is a great and very easy recipe http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/. Keeps for about 2 weeks in the fridge. If you do buy store bought mayo just be sure to check the ingredients and there are organic versions made with olive oil as well. Ordering your mayo may be the way to go. Traditional grocery stores (and even some organic brands) are iffy. Here is a good one: http://www.wildernessfamilynaturals.com/product/dressings-condiments-mayo/Mayo16.php

  10. Thank you Vani, for all of your great information! I have a question for you, have you ever looked into or researched the Eat Right For Your Type? What are your thoughts on this?

  11. Wow! These look so good! I doubt i’ll be able to make one that is so picture perfect, but I’m excited to see how well they taste!

  12. I made this for lunch and loved it. I ate it as a salad, not as a wrap. Because my dad doesn’t like to mix fruit and vegetables, I used dill and cilantro instead of the green apple and grapes. Thanks!

  13. I loved this and have been taking it for lunch every day! I made it with the garbanzo beans and even boiled the dry beans. I had never done that before. Thanks for the recipe!

  14. I made this recipe last night using diced chicken (I baked and then cut up) for my lunch this week – it was delicious! What a great lunch idea! I just tripled the recipe.

  15. I made this with chickpeas and brought it to the Heirloom Expo today. I thought it was amazing, but my partner didn’t like it. He’s a very picky eater when it comes to healthy food, though; he may have liked it if it were chicken and wrapped in a white flour tortilla instead of the brown rice one I used. Anyway, I’m definitely saving the recipe for use in the future!

  16. I was so happy to somehow stumble upon your website this evening! As a fellow North Carolinian and “Food Babe” I was overjoyed to find someone nearby that is so adamant and motivated to learn about health and our food.
    With that said, it is disappointing to learn that, with all the knowledge of health and the food industry you seem to exemplify, you promote the consumption of animal products. I’m not trying to offend you or anything of that nature, just am wondering how such an intelligent fellow foodie could not be promoting a plant-based diet. If for some reason you do see this post, I would recommend taking a look at one of the many documentaries on Netflix about the food industry (which I would think you would’ve have already seen). Forks Over Knives is a good place to start…
    If you don’t really have the time/want to take the time to do that, I would simply go over to Freeleethebanana girl’s YouTube page.
    You seem like a really smart young woman and I do still love your blog!

  17. This is a fantastic recipe. Even my 14 year old son loved it. He asked for it two days in a row! Thank you for sharing it.

  18. Vani,

    My husband cannot stand the site or idea of yogurt. However, I tricked him into eating this and he loved it!. I laughed so hard because he refuses to eat yogurt to the point he gags at the thought. He literally had no idea it was yogurt and it is delish! We will always have this in the fridge and something to throw together real quick. Thank you for making such a big impact on my life and everyone else. I saw some of the videos from your contest and it was heartwarming to see how much of an impact the this site has made for people. Congrats on your success and please don’t stop spreading the word. God Bless

  19. Do you have the nutrition information for this recipe? If so, can you kindly post in the comments? Thank you!

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