Mediterranean Chickpea Chicken Salad (Printable Version)

Protein-packed salad combining tender chicken, chickpeas, feta, olives, and fresh vegetables in a bright Mediterranean dressing.

# List of Ingredients:

→ 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 the cooked chicken, drained chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, crumbled feta cheese, and halved Kalamata olives.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh 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 as needed. Serve immediately at room temperature or refrigerate for 20 minutes for a chilled presentation.

# Expert Suggestions:

01 -
  • It tastes better the next day, so you can make it ahead without any guilt or loss of flavor.
  • Every bite has texture contrast: creamy feta, firm chickpeas, juicy tomatoes, and crisp cucumber all at once.
  • You can eat it straight from the bowl, stuff it in pita, or pile it on greens without changing a thing.
  • It feels indulgent but keeps you full for hours thanks to all that protein.
02 -
  • If you dress the salad more than an hour ahead, keep the feta separate and add it right before serving so it doesn't get too soft and mushy.
  • The salad will release liquid as it sits, so if you're meal prepping, store the dressing separately and toss everything together when you're ready to eat.
  • Don't use warm chicken, it'll wilt the parsley and make the feta sweat, let it cool completely first.
03 -
  • Toast the chickpeas in a dry skillet for three minutes before adding them to the salad, it gives them a nutty flavor and a little extra texture.
  • Add a pinch of sumac or za'atar to the dressing if you want a more authentic Mediterranean tang.
  • Use a mix of green and black olives for a more complex briny flavor that doesn't taste one-note.
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