Mediterranean Chickpea Chicken Salad (Printer View)

Vibrant salad combining chicken, chickpeas, fresh vegetables, feta, and olives with Mediterranean dressing. High protein and gluten-free.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely sliced
06 - 1/4 cup fresh parsley, chopped

→ Cheese & Olives

07 - 1/2 cup feta cheese, crumbled
08 - 1/3 cup Kalamata olives, pitted and halved

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons lemon juice, freshly squeezed
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper to taste

# Method Steps:

01 - In a large mixing bowl, combine chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
03 - Pour the prepared dressing over the salad ingredients and toss gently until all components are evenly coated.
04 - Taste the salad and adjust seasoning as needed. Serve immediately for a fresh salad or refrigerate for 20 minutes for a chilled presentation.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and actually enjoy your guests instead of hovering in the kitchen.
  • The combination of creamy feta and briny olives makes every bite feel like you're eating lunch on a sunny terrace, even if you're just at your desk.
  • It uses one bowl and no oven, which means less cleanup and more time doing literally anything else.
02 -
  • If you add the dressing too early and let it sit for hours, the cucumbers will weep and make the salad watery; dress it just before serving or keep the dressing separate until the last minute.
  • Cold chicken straight from the fridge will firm up the olive oil in the dressing and make it taste dull, so let your cooked chicken come to room temperature before mixing.
03 -
  • If you're using rotisserie chicken, pull it apart with your hands instead of chopping it; the shredded texture soaks up the dressing better and feels more tender.
  • Make a double batch of the dressing and keep it in a jar in the fridge; it's incredible drizzled over roasted vegetables or used as a marinade for chicken thighs.
Return