Mediterranean Chickpea Chicken Salad (Print Version)

Protein-packed salad combining chicken, chickpeas, fresh vegetables, feta, and olives with Mediterranean-inspired 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

# Method:

01 - In a large mixing bowl, combine the cooked chicken, drained chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, chopped fresh parsley, crumbled feta cheese, and halved Kalamata olives.
02 - In a small bowl or jar, whisk together the 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 with the vinaigrette.
04 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Serve immediately for a refreshing temperature 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 relax before people arrive.
  • You get that satisfying crunch and creaminess in every bite without anything feeling heavy or drowning in mayo.
  • It uses pantry staples and whatever cooked chicken you have, so it's genuinely quick on a weeknight.
  • The flavors are bold enough that even picky eaters go back for seconds.
02 -
  • If you add the dressing too early and let it sit for hours, the cucumbers will release water and dilute everything, so dress it closer to serving time.
  • Don't use warm chicken straight from cooking, it'll wilt the parsley and make the feta greasy, let it cool first.
  • Taste your olives before adding them, some brands are saltier than others and you might need to cut back on the salt in the dressing.
03 -
  • Use a microplane to grate the garlic instead of mincing it, it distributes more evenly and you won't bite into a chunk.
  • If your feta is too salty, soak the crumbles in cold water for five minutes and drain them, it takes the edge off without losing flavor.
  • Add a pinch of red pepper flakes to the dressing if you like a little heat, it wakes up the whole dish.
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