Mediterranean Chickpea Chicken Salad (Printable)

Protein-packed Mediterranean salad with chicken, chickpeas, feta, and vegetables in a tangy dressing.

# What You 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 lemon juice, freshly squeezed
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

# Directions:

01 - In a large salad bowl, combine the chicken, chickpeas, cherry tomatoes, cucumber, red onion, parsley, feta cheese, and olives.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
03 - Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
04 - Taste and adjust seasoning if needed. Serve immediately or chill for 20 minutes for a colder salad.

# Expert Suggestions:

01 -
  • Everything can be prepped ahead and tossed together in under five minutes when youre ready to eat
  • The combination of creamy feta, bright lemon, and briny olives hits every craving at once
02 -
  • This salad keeps well for about 3 days in the fridge, but add fresh parsley right before serving leftovers since it wilts
  • If you meal prep, store the dressing separately and toss right before eating to keep everything crisp
03 -
  • Let your chicken and vegetables come to room temperature before tossing, especially if meal prepping, so they absorb the dressing better
  • Use a vegetable peeler to shave thin ribbons of cucumber instead of dicing for a more elegant presentation
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