Mediterranean Chickpea Chicken Salad (Print Version)

Protein-packed salad featuring chicken, chickpeas, fresh vegetables, and feta in a zesty Mediterranean dressing.

# What You 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 fresh lemon juice
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

# How-To Steps:

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

# Expert Advice:

01 -
  • It comes together in under 30 minutes with minimal cooking, perfect for busy weekdays
  • The combination of protein and fiber keeps you satisfied for hours without feeling heavy
02 -
  • Overdressing makes the salad soggy as it sits, so start with three quarters of the dressing and add more only if needed
  • Adding the avocado right before serving prevents it from browning and getting mushy
03 -
  • Let the chicken come to room temperature before mixing so it does not cool down the other ingredients
  • Taste the olives first since some brands are saltier than others and may require less added salt
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