Mediterranean Chickpea Chicken Salad

Last summer my sister came over for lunch and I threw together whatever was in the fridge. She kept eating and finally asked for the recipe, but honestly, I'd just been cleaning out the pantry. The combination ended up being so good that it's now our go-to when we need something that feels fancy but comes together in minutes.

I made this for a beach picnic with friends last month, and everyone kept asking what restaurant it came from. We sat on the sand watching the waves, passing around the bowl, and somehow it was gone before anyone touched the sandwiches I'd packed. That's when I knew this salad was a keeper.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled chicken for a smokier depth
• 1 can chickpeas: Rinse them really well and pat them dry so they don't make the salad soggy
• 1 cup cherry tomatoes: The smaller sweeter ones burst in your mouth, creating little pockets of brightness
• 1 cup cucumber: English cucumbers have thinner skin and fewer seeds, making them ideal for salads
• 1/4 cup red onion: Soak the sliced onion in cold water for 10 minutes to tame the bite
• 1/4 cup fresh parsley: Flat leaf parsley has more flavor than curly, and it adds a fresh grassy note
• 1/2 cup feta cheese: Greek feta is saltier and creamier, while French is milder, choose what you prefer
• 1/3 cup Kalamata olives: These briny gems are what gives the salad its authentic Mediterranean character
• 3 tbsp extra virgin olive oil: The good stuff really matters here, it carries all the other flavors
• 2 tbsp lemon juice: Fresh squeezed makes a huge difference, bottled can taste harsh and artificial
• 1 tsp dried oregano: Rub it between your fingers before adding to release the aromatic oils
• 1/2 tsp Dijon mustard: This helps the dressing emulsify and adds a subtle sharpness
• 1 small garlic clove: Mince it finely so you don't bite into raw garlic chunks
• Salt and pepper: Taste the salad first since feta and olives are already salty

Instructions

Build your salad base:

In your largest bowl toss together the chicken, chickpeas, tomatoes, cucumber, onion, parsley, feta, and olives, giving everything a gentle turn to distribute evenly

Whisk up the magic:

Combine the olive oil, lemon juice, oregano, mustard, and garlic in a small jar, seal it tight, and shake vigorously until it thickens and turns cloudy

Bring it together:

Pour about three quarters of the dressing over the salad and toss gently with your hands, adding more dressing only if it seems dry

Let it rest and serve:

Let the salad sit for at least 10 minutes before serving, or chill it for 20 minutes if you prefer it cold, tasting again before serving to adjust the seasoning

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This became my daughter's requested birthday lunch this year. She said it tastes like sunshine, which I thought was the sweetest thing, until I realized she mostly just loves picking out all the feta first. Either way, I'll take the compliment.

Making It Your Own

Sometimes I swap in grilled shrimp when I want something different but still Mediterranean. The briny olives and bright lemon play just as beautifully with seafood. In fall I've added roasted diced sweet potato for warmth, and in spring I'll throw in fresh mint and diced strawberries. The base formula is forgiving.

What To Serve With It

Warm pita bread straight from the oven is non negotiable at our house. Something about the contrast between cold crisp salad and fluffy warm bread makes the whole experience better. A simple cucumber yogurt soup on the side turns it into a proper spread.

Storage And Meal Prep

This salad actually improves after a few hours in the fridge as the flavors meld together. I pack the dressing separately in small containers and my family knows to shake it onto their portion just before eating. The chicken stays tender for up to three days, making it perfect for Sunday prep.

• Store everything in glass containers, the feta won't absorb fridge odors
• If taking to work, keep a fork in your bag, the chunks need something sturdy
• Revive day old salad with a squeeze of fresh lemon and a drizzle of good oil

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Hope this brings as many bright, easy meals to your table as it has to mine. Sometimes the simplest combinations end up being the ones we crave most.

Recipe Q&A

→ Can I make this ahead of time?

Yes, this salad holds up well for 2-3 days when stored in an airtight container. Add the dressing just before serving to keep vegetables crisp, or toss everything together and let flavors meld—the chickpeas absorb dressing beautifully.

→ What can I substitute for feta cheese?

Try goat cheese for a similar tangy creaminess, or use cubed avocado for a dairy-free option. Grilled halloumi works well too, adding a salty, savory element that complements the Mediterranean flavors.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers for grab-and-go lunches throughout the week. The flavors actually improve after marinating together. Keep dressing separate if you prefer crisper vegetables.

→ Can I make this vegetarian?

Simply omit the chicken and double the chickpeas, or add diced halloumi cheese for protein. Grilled tofu or white beans also work as excellent protein substitutes while maintaining the Mediterranean profile.

→ How do I prevent the salad from getting soggy?

Pat chicken and vegetables dry before combining. If making ahead, store dressing separately and toss just before serving. The chickpeas and sturdy vegetables like cucumber hold up well, but cherry tomatoes may soften slightly.

→ What other vegetables can I add?

Bell peppers add crunch and color, while diced radishes provide peppery bite. Artichoke hearts, roasted eggplant, or grilled zucchini would enhance the Mediterranean theme. Arugula or spinach can bulk up the greens.