Mediterranean Chickpea Chicken Salad

Last summer my neighbor dropped off a massive bowl of this after she made too much for a family gathering, and I literally ate it for three straight days until I finally broke down and demanded the recipe. The way the creamy feta mingles with that bright lemon dressing just hits different when the weather turns warm.

I started bringing this to potlucks after my sister raved about it at a birthday lunch, and now people literally text me ahead of time asking if Im bringing that chickpea chicken thing. My favorite moment was watching my notoriously picky nephew go back for thirds while claiming he hates salads.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works beautifully here and saves you so much time on busy weeknights
• 1 can chickpeas: Rinse them really well to remove the metallic canned taste and pat them dry if you have time
• 1 cup cherry tomatoes: The smaller sweeter varieties work best since they burst when you bite into them
• 1 cup cucumber: English cucumbers have thinner skins and fewer seeds but regular ones work perfectly fine
• 1/4 cup red onion: Soak the sliced onion in ice water for 10 minutes if you want to mellow out the sharp bite
• 1/4 cup fresh parsley: Flat leaf parsley has more flavor than the curly variety and looks gorgeous scattered throughout
• 1/2 cup feta cheese: Block feta you crumble yourself has a creamier texture than the pre crumbled stuff
• 1/3 cup Kalamata olives: These are worth seeking out for their distinctive rich briny flavor that regular olives just cant match
• 3 tbsp extra virgin olive oil: The good stuff really matters here since the dressing is so simple
• 2 tbsp lemon juice: Fresh lemon juice makes a huge difference over bottled stuff
• 1 tsp dried oregano: Rub it between your fingers before adding to release the aromatic oils
• 1/2 tsp Dijon mustard: This helps emulsify the dressing so it doesnt separate on you
• 1 small garlic clove: Mince it finely so nobody gets an overwhelming raw garlic bite

Instructions

Combine your salad ingredients:

In your largest salad bowl toss together the chicken chickpeas cherry tomatoes cucumber red onion parsley feta cheese and olives until everything looks beautifully distributed

Whisk together the dressing:

In a small bowl whisk the olive oil lemon juice oregano Dijon mustard garlic salt and pepper until the mixture thickens slightly and turns cloudy

Toss it all together:

Pour the dressing over the salad and use gentle folding motions to coat everything without crushing the tomatoes or crumbling the feta too much

Taste and adjust:

Serve immediately or refrigerate for 20 minutes if you prefer it chilled which I honestly think makes the flavors pop even more

Save

This recipe became my go to after a particularly stressful work period when I needed something nourishing but didnt have the energy for actual cooking. Theres something so comforting about sitting down with a bowl that feels like a hug from the Mediterranean coast.

Making It Your Own

Once you master the basic formula you can swap ingredients based on what looks good at the market or what needs using up in your fridge. The dressing ratios work beautifully with so many different vegetable combinations.

Serving Suggestions

Serve this alongside warm pita bread or over a bed of mixed greens for a more substantial meal. I love scooping it up with crackers or even just eating it straight from the bowl with a fork when nobody is watching.

Storage Tips

This salad keeps beautifully in the refrigerator for up to four days though the tomatoes do release some liquid as it sits. Just give everything a quick toss before serving and it will taste just as fresh as day one.

• Store in an airtight container to keep the vegetables crisp
• If taking to work pack the dressing separately and toss right before eating
• Add fresh herbs right before serving to maintain their bright flavor

Save

Every time I make this now I think about that summer afternoon and how something so simple brought so much joy to my table.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the chicken and add an extra can of chickpeas. This maintains the protein content while creating a completely plant-based version. You can also add diced avocado or extra vegetables for bulk.

→ How long does this last in the refrigerator?

This Mediterranean bowl stores well for 3-4 days when kept in an airtight container. The chickpeas and vegetables hold up nicely, though the cucumber may release some moisture. For best texture, store the dressing separately and toss just before serving.

→ What can I substitute for feta cheese?

If you need a dairy-free option, try vegan feta alternatives or skip the cheese entirely. You could add diced avocado for creaminess or extra olives for that briny element. Goat cheese also works well if you're only avoiding cow dairy.

→ Is this suitable for meal prep?

Absolutely. The chickpeas and chicken maintain texture beautifully, and the Mediterranean flavors actually deepen over time. Portion into individual containers, but consider keeping the dressing separate if you prefer crisper vegetables after several days.

→ Can I use dried herbs instead of fresh parsley?

Fresh parsley provides the best bright flavor and color, but you can substitute 1 tablespoon of dried parsley if needed. Alternatively, fresh basil, dill, or mint all complement the Mediterranean profile beautifully and can be used interchangeably.