Mediterranean Chickpea Chicken Salad

Last summer my neighbor brought over an enormous bowl of this salad after I mentioned I was too tired to cook. She told me her grandmother makes it every Sunday in Greece and that the secret is letting the dressing soak into the chickpeas for a few minutes. I ate it standing at my kitchen counter and immediately asked for the recipe.

I started making this for meal prep Sundays because it holds up so beautifully. My coworker always asks what smells so good when I heat it up at lunch, and now three people in my office make it regularly. Something about the bright lemon and oregano together feels like sunshine on a fork.

Ingredients

• Cooked chicken breast: Use rotisserie chicken from the grocery store to save time, or bake some ahead of time
• Chickpeas: Rinse them thoroughly and pat them dry so they absorb the dressing instead of getting watery
• Cherry tomatoes: The sweetness balances the salty olives perfectly
• Cucumber: English cucumbers work best because they have fewer seeds and thinner skin
• Red onion: Slice it paper thin so the flavor disperses without overwhelming
• Fresh parsley: Flat leaf parsley has more flavor than curly
• Feta cheese: Block feta that you crumble yourself tastes much better than pre crumbled
• Kalamata olives: These are essential for that authentic Mediterranean taste
• Extra virgin olive oil: This is the base of the dressing so use something you really like
• Fresh lemon juice: Bottled lemon juice never tastes quite right here
• Dried oregano: Greek oregano has the most intense flavor if you can find it
• Dijon mustard: This helps the dressing emulsify and stay creamy
• Fresh garlic: One small clove is plenty because it will get stronger as it sits

Instructions

Prep all your ingredients:

Dice the chicken into bite sized pieces, halve the tomatoes, cube the cucumber, slice the onion as thin as you can, chop the parsley, crumble the feta, and halve the olives.

Make the dressing:

Whisk together the olive oil, lemon juice, oregano, Dijon, garlic, salt and pepper in a small bowl until it thickens slightly and looks creamy.

Combine everything:

Place all the salad ingredients in a large bowl and pour the dressing over top, then toss gently with your hands or two spoons until everything is coated.

Let it rest:

Serve right away if you are hungry, or let it sit for 20 minutes in the refrigerator so the chickpeas soak up some of that delicious dressing.

Pin It

My sister claimed she hated salads until I served this at a family barbecue. She went back for thirds and now she texts me photos every time she makes it, which is at least twice a week. Food has this way of bringing people together in the most unexpected moments.

Make It Your Own

Sometimes I add diced avocado when I want something extra creamy, or bell peppers for more crunch. During summer I throw in fresh mint from the garden alongside the parsley. The beauty of this salad is that it welcomes whatever you have on hand.

Serving Suggestions

This works beautifully wrapped in a warm pita with some hummus spread inside. I also love serving it over a bed of mixed greens to stretch it further. For dinner I will pair it with roasted vegetables or some crusty bread to soak up any extra dressing at the bottom of the bowl.

Storage & Meal Prep

This keeps well in the refrigerator for up to four days, which makes it perfect for busy weeks. The flavors actually develop and get better over time. I keep the feta separate if I am storing it longer than two days so it does not get too soft.

• Store in an airtight container to keep everything fresh
• Give it a quick stir before serving because the dressing settles
• Add fresh herbs right before serving if you have them on hand

Pin It

Hope this bright salad finds its way to your table often, bringing that easy Mediterranean joy to your everyday meals.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare this up to 24 hours in advance. Store the dressing separately and toss just before serving to maintain the crisp texture of vegetables. The flavors actually meld together beautifully when allowed to marinate for a few hours.

→ What can I use instead of feta cheese?

Goat cheese crumbles work wonderfully as a creamy alternative. For a dairy-free option, try diced avocado or add extra olives for that salty richness. Vegan feta made from almonds or tofu also substitutes well in this Mediterranean bowl.

→ Is this suitable for meal prep?

Absolutely. Portion into airtight containers and store for up to 4 days. Keep the dressing in small separate containers if you prefer maximum crunch. The chickpeas and chicken maintain texture perfectly throughout the week.

→ How do I make it vegetarian?

Simply omit the chicken and add an extra can of chickpeas or incorporate diced firm tofu. You could also add grilled halloumi or increase the feta portion to maintain protein content while keeping the Mediterranean spirit intact.

→ What other vegetables work well?

Bell peppers, radishes, shredded carrots, or thinly sliced shallots all complement these flavors beautifully. Arugula or fresh spinach leaves can add peppery greens, while roasted eggplant or zucchini would enhance the Mediterranean profile.