Mediterranean Chickpea Chicken Salad

The first time I made this Mediterranean chicken salad was during a heatwave when cooking felt impossible. I threw together leftovers from the fridge and discovered something magical about how the tangy feta and briny olives transform simple chicken into something restaurant-worthy. Now it is my go-to when I want something substantial but not heavy.

My sister claimed she hated chickpeas until she tried this salad at my house last summer. She texted me the next day asking for the recipe and now makes it weekly for meal prep. There is something about the creamy beans against the crisp vegetables that just works.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves time
• 1 can chickpeas: Rinse them well until the water runs clear for the best texture
• 1 cup cherry tomatoes: The smaller varieties tend to be sweeter and juicier
• 1 cup cucumber: English or Persian cucumbers have thinner skins and fewer seeds
• 1/4 cup red onion: Slice it paper thin so the flavor does not overwhelm
• 1/4 cup fresh parsley: Flat leaf parsley has more flavor than curly varieties
• 1/2 cup feta cheese: Room temperature feta crumbles more easily
• 1/3 cup Kalamata olives: These add the essential briny punch
• 3 tbsp olive oil: Extra virgin makes a noticeable difference in the dressing
• 2 tbsp lemon juice: Fresh lemons give brighter flavor than bottled
• 1 tsp dried oregano: Rub it between your fingers before adding to release the oils
• 1/2 tsp Dijon mustard: This helps emulsify the dressing properly
• 1 small garlic clove: Mince it finely so you do not bite into large chunks

Instructions

Combine the salad ingredients:

Add the chicken chickpeas tomatoes cucumber onion parsley feta and olives to a large bowl

Whisk together the dressing:

Shake or whisk the olive oil lemon juice oregano mustard garlic salt and pepper until thickened

Toss everything together:

Pour the dressing over the salad and fold gently until each ingredient is coated

Adjust and serve:

Taste and add more salt or lemon if needed then enjoy immediately or chilled

Save

This salad has become my contribution to every potluck and family gathering because it travels so well. The bowl always comes home empty and someone inevitably asks for the recipe while still eating their first bite.

Make It Yours

Swap in grilled shrimp or white beans if you want to change up the protein base. Avocado adds lovely creaminess while bell peppers contribute extra crunch and sweetness.

Serving Suggestions

Warm pita bread turns this from a salad into something closer to a meal. I also love spooning it over a bed of mixed greens when I want something lighter but still filling.

Storage Tips

This salad keeps well in the refrigerator for up to three days though the tomatoes soften over time. Store the dressing separately if you plan to meal prep this for the whole week.

• Add fresh herbs right before serving for the brightest flavor
• A squeeze of fresh lemon perks up leftover salad
• The texture is best served within two days of making

Save

Sometimes the simplest recipes become the ones we return to again and again and this Mediterranean salad has earned its permanent place in my regular rotation.

Recipe FAQ

→ Can I use rotisserie chicken instead of cooked chicken breast?

Absolutely! Rotisserie chicken works wonderfully and saves prep time. Simply shred or dice it and add to your bowl. The convenience factor makes this dish even quicker to assemble.

→ How far in advance can I prepare this?

You can prep ingredients the day before and store them separately. Keep the dressing in a jar and combine everything just before serving to maintain crispness and prevent sogginess.

→ What can I substitute for feta cheese?

Goat cheese, ricotta salata, or crumbled halloumi are excellent alternatives. For a dairy-free option, try cashew cheese or simply increase the olives for briny flavor.

→ Is this suitable for meal prep?

Yes! Store ingredients separately and keep the dressing in its own container. This way, everything stays fresh for 3-4 days. Combine just before eating for optimal texture and flavor.

→ How do I make this vegetarian?

Simply omit the chicken and double the chickpeas for protein. You can also add white beans, lentils, or tofu cubes to maintain the hearty, satisfying nature of the dish.

→ What pairs well as a side with this dish?

Warm pita bread, crusty sourdough, or whole wheat flatbread complement the salad beautifully. For a lighter meal, serve it atop a bed of mixed greens or arugula.