Save to Pinterest Last summer my neighbor Maria brought over a bowl of this salad after I mentioned feeling too exhausted to cook. She swore it was the meal that got her through grad school and I completely understand why now. The way the bright lemon cuts through the creamy feta while the chickpeas add that perfect satisfying bite, it is somehow light enough for hot weather but filling enough to keep you going for hours.
I made this for my sister when she was recovering from surgery and she asked for the recipe before even finishing her first bowl. Something about the combination of textures and all those Mediterranean flavors makes people feel cared for without being heavy. It has become my default whenever someone needs a meal but I do not have time to actually cook.
Ingredients
- Cooked chicken breast: I use rotisserie chicken from the grocery store when I am short on time but poaching two breasts ahead of work gives you the most tender results
- Chickpeas: Rinse them really well and pat them dry so they do not make your salad watery or muddy tasting
- Cherry tomatoes: Look for ones that feel heavy and have that deep red color, they should burst when you bite into them
- English cucumber: The thinner skin and fewer seeds mean you can skip peeling which I always appreciate on busy weeknights
- Red onion: Soak the sliced onion in ice water for ten minutes if you want all the flavor without the sharp bite
- Fresh parsley: Flat leaf has more flavor than curly and holds up better in salads without getting soggy
- Feta cheese: Block feta that you crumble yourself tastes so much better than the pre-crumbled stuff which can be dry and salty
- Kalamata olives: These bring that essential briny punch but you can swap in green olives if that is what you have on hand
- Extra virgin olive oil: This is not the place to use the cheap stuff since the dressing is so simple
- Fresh lemon juice: Bottled juice never has the same bright zippy flavor that makes this salad sing
- Dried oregano: Rub it between your fingers before adding to wake up the oils
- Dijon mustard: The secret ingredient that helps the oil and lemon come together into a silky emulsion
- Fresh garlic: Use a microplane or mince it very finely so you do not bite into big raw chunks
- Salt and pepper: Taste the dressed salad before adding more since the feta and olives are already salty
Instructions
- Prep all your ingredients:
- Dice the chicken into bite size pieces, halve those tomatoes, cube your cucumber, slice the onion thin, and chop the parsley. Drain and rinse the chickpeas thoroughly, patting them dry with paper towels.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, Dijon mustard, garlic, salt, and pepper until it thickens slightly. You want it to look creamy and emulsified rather than separated.
- Combine everything:
- Place the chicken, chickpeas, tomatoes, cucumber, onion, parsley, feta, and olives in your largest bowl. Pour the dressing over and toss gently with salad servers or your hands until everything is glistening.
- Let it rest:
- Give the salad at least twenty minutes in the refrigerator before serving. This short rest lets all those flavors meld together and the chickpeas soak up some of that dressing.
Save to Pinterest This was the first thing my daughter ever asked me to teach her to make. She is away at college now and texts me photos whenever she whips it up for her roommates, claiming she is famous for her Mediterranean salad. Those moments when recipes travel between generations feel like the real magic of cooking.
Making It Your Own
Sometimes I add diced avocado when I want something extra creamy or toss in some arugula for a peppery bite that plays nicely with the lemon. During summer when fresh herbs are overflowing my garden, basil and mint both work beautifully alongside or instead of the parsley. The template is so forgiving that you can really use whatever looks good at the market.
Perfect Pairings
Warm pita bread straight from the toaster makes perfect little scoops for every bite. On cooler days I serve this over a bed of mixed greens with some roasted vegetables on the side. My husband likes to wrap it in a whole wheat tortilla for lunch the next day when the flavors have had even more time to develop.
Meal Prep Magic
This salad keeps beautifully for three to four days in the fridge, which is why it is on permanent rotation in my weekly meal prep routine. The chickpeas actually get better as they marinate in the dressing and the vegetables stay surprisingly crisp. Just keep the feta separate if you are making it more than a day ahead.
- Use a glass container rather than plastic since the lemon can interact with some materials over time
- Give it a quick stir and maybe a squeeze more lemon before serving leftovers
- The salad travels well for potlucks and picnics since nothing needs to stay hot
Save to Pinterest Hope this becomes one of those recipes you turn to again and again, just like Maria did for me all those summers ago. Sometimes the simplest food is what feeds us best.
Common Recipe Questions
- → Can I use rotisserie chicken for this salad?
Yes, rotisserie chicken works well and saves preparation time while maintaining great flavor.
- → What can I substitute for feta cheese?
Try goat cheese or a dairy-free cheese alternative to keep the tangy, creamy element.
- → How long can I store this salad?
Store in an airtight container in the refrigerator for up to 2 days for best freshness.
- → Can this salad be made vegetarian?
Omit the chicken and increase chickpeas or add more vegetables to keep it hearty and satisfying.
- → What dressing ingredients provide the Mediterranean flavor?
Olive oil, lemon juice, oregano, Dijon mustard, and garlic combine to create the characteristic zesty dressing.
- → Would adding avocado work well in this salad?
Yes, sliced avocado adds creaminess and complements the fresh vegetables and tangy feta nicely.