Mediterranean Chickpea Chicken Salad (Printable)

Protein-packed salad with chicken, chickpeas, feta, and olives in a zesty lemon-oregano dressing. Fresh, nutritious, and ready in 30 minutes.

# 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 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

# Directions:

01 - In a large mixing 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 optimal flavor.

# Expert Tips:

01 -
  • It keeps beautifully for days and actually tastes better after the flavors meld together
  • You get protein from both chicken and chickpeas making it legitimately satisfying
  • The dressing doubles as a marinade if you want to grill the chicken first
02 -
  • Wait to add the feta until right before serving leftovers because it gets mushy and salty overnight
  • The salad needs at least 20 minutes of chilling time for the flavors to really come together
03 -
  • Toast the chickpeas in a dry pan for 5 minutes before adding them for a nutty depth that people can't quite identify
  • Double the dressing and keep it in a jar for quick salads all week
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