Save My kitchen counter was a mess of half-chopped vegetables when my neighbor knocked, asking if I had anything quick to bring to a potluck. I stared at the chicken I'd just poached and the can of chickpeas I'd opened for another recipe entirely. Twenty minutes later, I walked out the door with this salad in a giant bowl, and by the time I got there, I'd already taste-tested it three times with my fingers. It became the dish everyone asked me to bring again, which is how I learned that the best recipes sometimes happen by accident.
I made this for my sister after she had her second baby, and she texted me at midnight asking for the recipe. She said it was the first thing in weeks that didn't taste like obligation. I think that's what I love most about this salad: it feels generous and nourishing without any fuss. You can eat it cold from the fridge standing up, or serve it on a platter like you planned it all along.
Ingredients
- Cooked chicken breast: I usually poach mine in salted water with a bay leaf for 12 minutes, but rotisserie chicken works beautifully and saves you the trouble.
- Chickpeas: Rinse them well or they'll taste tinny; I also like to gently press them with a towel to dry them out so the dressing clings better.
- Cherry tomatoes: Halve them so they release a little juice into the salad and sweeten everything around them.
- Cucumber: I prefer English cucumber because the seeds are smaller and it doesn't water down the dressing as much.
- Red onion: Slice it thin and soak it in cold water for five minutes if you want to mellow the sharpness.
- Fresh parsley: Flat-leaf has more flavor than curly, and it adds a grassy brightness that dried herbs can't replicate.
- Feta cheese: Buy it in a block and crumble it yourself; pre-crumbled feta is coated in powder and never tastes as creamy.
- Kalamata olives: Their deep, winey flavor is worth seeking out, but any brined olive will work in a pinch.
- Extra-virgin olive oil: Use something you'd happily dip bread into; it's the backbone of the dressing and you'll taste every note.
- Lemon juice: Freshly squeezed is non-negotiable here, bottled lemon juice tastes like cleaning solution to me.
- Dried oregano: I crush it between my palms before adding it to wake up the oils.
- Dijon mustard: Just a small spoonful emulsifies the dressing and adds a subtle tang.
- Garlic clove: Mince it finely or use a press so you don't bite into a chunk mid-forkful.
- Salt and black pepper: Taste as you go; the olives and feta are salty, so start light.
Instructions
- Combine the base:
- Toss the chicken, chickpeas, tomatoes, cucumber, onion, parsley, feta, and olives into your largest bowl. Everything should look crowded and colorful, like a farmers market in a bowl.
- Mix the dressing:
- Whisk the olive oil, lemon juice, oregano, mustard, garlic, salt, and pepper in a small bowl until it thickens slightly and turns pale yellow. I like to shake mine in a jar with the lid on because it's faster and I can store any extra in the same container.
- Dress and toss:
- Pour the dressing over everything and use your hands or two big spoons to gently toss until every ingredient is glossy. Be gentle with the feta so it doesn't completely break apart.
- Adjust and serve:
- Taste a forkful and add more salt, lemon, or pepper if it needs it. Serve it right away or let it chill in the fridge for 20 minutes so the flavors can get to know each other.
Save I brought this to a picnic once and forgot forks, so we ate it rolled up in warm pita bread like a messy sandwich. It was one of those unplanned moments that turned into the best part of the day. Now I make extra pita every time, just in case.
Make It Your Own
I've added diced avocado when I have a ripe one sitting on the counter, and the creaminess makes it feel more like a composed dish than a tossed salad. Roasted red peppers, artichoke hearts, or even a handful of arugula all work if you want to stretch it further. My friend swears by adding a pinch of sumac to the dressing, and I have to admit it gives it a beautiful tart edge.
Storing and Meal Prep
This salad keeps well in the fridge for up to two days, though the cucumbers and tomatoes will soften a bit. I like to prep all the ingredients the night before and store them undressed in separate containers, then toss everything together right before I eat. If you're making it for lunch all week, keep the dressing in a small jar and shake it up fresh each time.
Serving Suggestions
I've served this on a big platter for a crowd, spooned it into lettuce cups for a low-carb option, and even stuffed it into hollowed-out tomatoes for a party once. It's one of those recipes that looks like you tried hard, but really you just put everything in a bowl and called it dinner.
- Serve it over a bed of mixed greens or spinach to make it more of a full meal.
- Pair it with warm pita, flatbread, or crusty sourdough for scooping.
- Add a dollop of tzatziki or hummus on the side for extra creaminess.
Save This is the kind of salad that makes you feel like you have your life together, even when you don't. It's bright, satisfying, and tastes like sunshine in a bowl.
Common Questions
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad and dressing separately up to 4 hours in advance. Store them in airtight containers in the refrigerator. Combine just before serving to maintain crisp texture and prevent the vegetables from becoming soggy.
- → What are the best substitutes for feta cheese?
Excellent alternatives include crumbled goat cheese, ricotta salata, or halloumi for a similar tangy, creamy element. For a dairy-free option, try nutritional yeast or cashew cream for richness.
- → How do I make this salad more filling?
Serve over a bed of mixed greens, spinach, or arugula to add bulk. Pair with warm pita bread, crusty sourdough, or quinoa on the side. You can also increase the chickpeas to make it heartier without adding meat.
- → Can I use canned chickpeas instead of dried?
Absolutely. Canned chickpeas are convenient and work perfectly in this salad. Simply drain and rinse them thoroughly before adding to remove excess sodium and improve flavor and texture.
- → How should I store leftovers?
Store the salad and dressing separately in airtight containers for up to 2 days. The undressed salad keeps better, maintaining crispness of vegetables. Combine fresh portions as needed for optimal texture and flavor.
- → Is this suitable for meal prep?
Yes, it's excellent for meal prep. Prepare components separately and store for up to 3 days. Keep the dressing in a separate container, and assemble individual portions when ready to eat for best quality and freshness.