A vibrant bowl featuring juicy chicken, chickpeas, feta, and crisp vegetables in a zesty lemon-herb dressing. Ready in just 30 minutes.
# What You'll Need:
→ Proteins
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
→ Mediterranean 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 Make It:
01 - In a large salad bowl, combine the cooked chicken, drained chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, chopped parsley, crumbled feta cheese, and halved Kalamata olives.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified and smooth.
03 - Pour the Mediterranean dressing over the salad ingredients. Toss gently with salad servers or a large spoon until all components are evenly coated with the dressing.
04 - Taste the salad and adjust salt or pepper as needed. Serve immediately at room temperature, or refrigerate for 20 minutes for a chilled version before serving.
