Mediterranean Chickpea Chicken Salad (Printable)

Protein-packed Mediterranean bowl with chicken, chickpeas, feta, olives, and fresh vegetables in tangy lemon-herb 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 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp dried oregano
12 - 1/2 tsp Dijon mustard
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Place cooked chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and Kalamata olives in a large salad bowl. Toss gently to distribute ingredients evenly.
02 - Whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper in a small bowl or jar until fully emulsified and smooth.
03 - Pour the prepared dressing over the salad mixture. Gently toss all ingredients until evenly coated with the dressing, being careful not to break down the feta cheese.
04 - Taste the salad and adjust salt or pepper as needed. Serve immediately for optimal freshness, or refrigerate for 20 minutes for a chilled version.

# Expert Tips:

01 -
  • Protein that actually keeps you full without the heavy post meal slump
  • That perfect balance between creamy, tangy, salty and bright flavors
  • Throws together in under 20 minutes but tastes like restaurant quality
02 -
  • Red onion can overwhelm delicate flavors, slice it paper thin or soak it first
  • The salad tastes even better after 20 minutes in the fridge, letting flavors mingle
  • Don't add dressing until you're ready to serve or the vegetables get soggy
03 -
  • Make a double batch of the dressing and keep it in the fridge for quick salads all week
  • If serving later, keep the dressing separate and toss right before eating
  • Room temperature ingredients taste better here than cold from the fridge
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