Mediterranean Chickpea Chicken Salad (Print Version)

A vibrant mix of chicken, chickpeas, feta, and olives tossed with fresh Mediterranean flavors.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, diced or shredded (about 8.8 oz)
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 tbsp extra-virgin olive oil
10 - 2 tbsp freshly squeezed lemon juice
11 - 1 tsp dried oregano
12 - 1/2 tsp Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt, to taste
15 - Freshly ground black pepper, to taste

# Steps to Follow:

01 - In a large mixing bowl, add the chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta, and Kalamata olives.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
03 - Pour the dressing over the combined ingredients and toss gently until evenly coated.
04 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 20 minutes for a cooler option.

# Additional Tips::

01 -
  • Everything comes together in one bowl and actually tastes better after sitting in the fridge for a day
  • The dressing doubles as a marinade so you get flavor in every single bite without any extra work
02 -
  • The salad tastes infinitely better after those twenty minutes of resting time, so do not rush this step
  • Wait to add the feta until right before serving if you are meal prepping, otherwise it can get a bit mushy
03 -
  • Toast a teaspoon of cumin seeds and crush them into the dressing for an earthy layer of flavor
  • A splash of red wine vinegar in the dressing adds depth that balances the bright lemon
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