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Creamy Pepperoncini Chicken Salad with Mashed Chickpeas Recipe
Ash Tyrrell

Creamy Pepperoncini Chicken Salad with Mashed Chickpeas Recipe

I recently made this Creamy Pepperoncini Chicken Salad with Mashed Chickpeas, and it instantly became one of my favorite meal-prep recipes. The combination of tender chicken, creamy mashed chickpeas, and tangy pepperoncini creates a salad that is both satisfying and packed with flavor. I love how the pepperoncini adds a bright, zesty kick without overwhelming the dish
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken – Rotisserie chicken works great and saves time.
  • 1 can 15 ounces chickpeas, drained and rinsed – Mash most of them for a creamy texture.
  • 1/2 cup chopped pepperoncini peppers – Adds tangy flavor and mild heat.
  • 2 tablespoons pepperoncini brine – Enhances the zesty taste.
  • 1/3 cup mayonnaise – Creates a rich and creamy base.
  • 1/4 cup plain Greek yogurt – Adds creaminess while keeping it lighter.
  • 2 celery stalks finely diced – Provides a refreshing crunch.
  • 2 green onions thinly sliced – Adds mild onion flavor.
  • 2 tablespoons fresh dill chopped – Brings freshness and brightness.
  • 1 teaspoon Dijon mustard – Gives the dressing depth and balance.
  • 1/2 teaspoon garlic powder – Adds savory flavor.
  • 1/2 teaspoon dried oregano – Complements the pepperoncini perfectly.
  • 1/4 teaspoon black pepper – Adds gentle spice.
  • 1/4 teaspoon salt – Adjust to taste.

Method
 

  1. Drain and rinse the chickpeas thoroughly under cold water. Place them in a large bowl and use a fork or potato masher to mash about three-quarters of them. Leave some whole chickpeas for texture and visual appeal.
  2. Finely dice the celery and slice the green onions. Chop the fresh dill and pepperoncini peppers into small pieces so their flavor distributes evenly throughout the salad.
  3. In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, garlic powder, oregano, black pepper, salt, and pepperoncini brine. Stir until smooth and fully blended.
  4. Place the shredded chicken into the bowl with the mashed chickpeas.
  5. Add the celery, green onions, dill, and chopped pepperoncini to the bowl. Pour the dressing over the mixture and stir until every ingredient is evenly coated.
  6. Taste the salad and adjust seasoning if needed. Add extra pepperoncini brine for more tang or additional pepperoncini peppers if you enjoy a stronger kick.
  7. Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together and creates an even more delicious salad.
  8. Serve cold on sandwiches, wraps, lettuce cups, crackers, or over a bed of greens. Garnish with extra dill and sliced pepperoncini for a beautiful presentation.

Notes

  • I always chill the salad for at least 30 minutes because the flavor becomes noticeably better.
  • I like to use rotisserie chicken because it stays tender and adds extra flavor.
  • I mash most of the chickpeas but leave some whole for a better texture.
  • I often add an extra spoonful of pepperoncini brine when I want a brighter, tangier taste.
  • I prefer fresh dill over dried dill because it adds a fresher flavor.
  • I finely dice the celery so every bite gets a little crunch.
  • I make the salad a few hours ahead whenever possible because it tastes even better later.