Mediterranean Chickpea Chicken Salad (Printable)

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

# 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

# How To Make It:

01 - In a large salad bowl, combine the diced 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 olive oil, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and pepper until the mixture is well 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 for a fresh salad or refrigerate for 20 minutes for a chilled version.

# Expert Advice:

01 -
  • The combination of creamy feta and briny olives creates this incredible salty rich moment that balances perfectly with the crisp vegetables
  • It comes together in literally minutes but tastes like something from a fancy Mediterranean restaurant
02 -
  • Don't skip rinsing and drying the chickpeas. The liquid from the can can make the whole salad taste slightly metallic and unappealing.
  • The salad is best eaten the same day but if you need to make it ahead, store the dressing separately and toss right before serving.
03 -
  • Letting the salad rest for 20 minutes in the refrigerator lets the chickpeas soak up the dressing which makes every bite more flavorful
  • If making ahead, store the feta separately and add it at the last minute so it doesn't become too soft
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