Mediterranean Chickpea Chicken Salad (Print View)

Juicy chicken and chickpeas tossed with fresh vegetables, feta, and olives in a zesty Mediterranean dressing.

# Components:

→ 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

# Preparation Steps:

01 - In a large salad bowl, combine the chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and olives
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, Dijon mustard, minced garlic, salt, and pepper until well emulsified
03 - Pour the dressing over the salad ingredients and toss gently until everything is evenly coated
04 - Taste and adjust seasoning if needed. Serve immediately or chill for 20 minutes for a colder salad

# Expert Advice:

01 -
  • It comes together in the time it takes to listen to three songs, no stove required if you use rotisserie chicken.
  • The texture contrast between creamy feta, crisp cucumber, and chewy chickpeas makes every bite feel intentional.
  • Leftovers taste even better the next day when the flavors have mingled overnight in the fridge.
  • You can make it your own with whatever vegetables are starting to wilt in your crisper drawer.
02 -
  • Don't overdress the salad, start with three-quarters of the dressing and add more only if it needs it, you can't take it back once it's on.
  • If you're making this ahead, keep the dressing separate until just before serving so the vegetables stay crisp and don't turn soggy.
  • Cold chicken can make the salad feel heavy, let it come to room temperature for ten minutes before tossing everything together.
03 -
  • Use a microplane to grate the garlic directly into the dressing, it distributes more evenly and you avoid biting into a chunk of raw garlic.
  • If your feta is too salty, soak the crumbles in cold water for five minutes before adding them to the salad.
  • Make the dressing in a jar with a tight lid so you can shake it instead of whisking, it emulsifies faster and there's one less dish to wash.
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