Chickpea Chicken Salad Tacos

05. 17. 2017

During my short stint of veganism years ago, I created a chickpea salad that I still love to make and love to eat. Now that I eat meat again, but try to limit the bread in my diet, I brought my old chickpea salad to the next level; I made it into a healthy taco, adding chicken and a big piece of lettuce instead of the usual soft taco tortilla.

To avoid acid reflux, you want to stay away from high-fat foods, and chicken is one of your best low-fat choices for a lean protein. It’s also more alkaline than red meat, and when cooked with dill seasoning and salt and pepper, this chicken is yummy! Chickpeas are also low-fat, have a great amount of protein.. and fiber! Some studies show that people with GERD, which causes heartburn, may feel better by adding more fiber to their diet.

Another key tip to avoid acid reflux is to eat more alkaline foods (like veggies) and avoid acidic foods. The vegetables I use in this recipe (carrots, cucumber, lettuce, and celery) are all alkaline. In my original recipe, I use chopped pickles, but for the purpose of this blog, I substituted that for the safer cucumber, and this salad still tastes amazing! Heck, I actually got my husband to eat cucumbers and celery, and he LIKED it!


Ingredients (Serves 2-3):

  • 1 tbsp grapeseed oil
  • 1 small chicken breast (or 1 cup shredded cooked chicken)
  • ½ cup canned chickpeas, drained
  • ½ cup carrots, chopped
  • ⅓ cup celery, chopped
  • ⅓ cup English cucumber, chopped
  • 2 tbsp Vegenaise (mayo alternative)
  • ⅛ tsp dill seasoning (plus extra for chicken)
  • Sea salt & pepper to taste (& extra for chicken)
  • Bibb lettuce (or other large lettuce good for a wrap)


  1. Place grapeseed oil in a pan on medium heat. Add the chicken breast. Season with sea salt, pepper, and dill, lightly covering the top, and cook covered for about 2 to 3 minutes. Then flip the chicken and season other side. Add a little more oil if you need to. Cook covered for a total of 10 to 12 minutes, or until inside is no longer pink, flipping at least one more time halfway through. Turn the heat down a little when it’s closer to being done. Then place the chicken on a plate to cool.
  2. Place your drained chickpeas, chopped carrots, celery, cucumbers into a medium mixing bowl.
  3. Once chicken has cooled, shred it and toss into the mixing bowl with the veggies.
  4. Mix in the Vegenaise, ⅛ tsp dill, and a little sea salt and pepper to taste. Mix together well.
  5. Wash off some lettuce leaves, then place a couple spoonfuls of the chicken salad onto each piece of lettuce. Wrap them if you like or just eat like a taco. 

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